Paula Deens Molten Lava Cake Recipes

MOLTEN LAVA CAKES

Steps:

• Preheat oven to 425 degrees F.
• Grease 6 (6-ounce) custard cups.
• Melt the chocolates and butter in the microwave, or in a double boiler.
• Add the flour and sugar to chocolate mixture.
• Stir in the eggs and yolks until smooth.
• Stir in the vanilla.
• Divide the batter evenly among the custard cups.
• Place in the oven and bake for 14 minutes.
• The edges should be firm but the center will be runny.
• Run a knife around the edges to loosen and invert onto dessert plates.

THE BEST CHOCOLATE LAVA CAKES

Steps:

• Preheat the oven to 400 degrees F.
• Brush four 6-ounce ramekins with the melted butter and sprinkle lightly with sugar. Place the ramekins on a baking sheet.
• Combine the chocolate and butter in a medium microwave-safe bowl. Microwave on high in 30 second intervals, stirring in between each with a rubber spatula until completely melted and smooth, about 1 1/2 minutes total. Add the vanilla, espresso powder and salt into the chocolate mixture and stir to combine.
• Add the eggs, egg yolks and 1/4 cup sugar to the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium-high until fluffy and pale, about 1 1/2 to 2 minutes.
• With the mixer on low, add the chocolate mixture to the egg mixture, mixing until just combined. Remove the bowl from the stand mixer and gently fold in the flour using a rubber spatula.
• Divide the batter equally among the 4 prepared ramekins. Bake until the sides are firm but the centers are still soft, 12 to 14 minutes. (A cake tester inserted into the center of each cake should not come out clean.) Do not overbake.
• Let the cakes cool for 1 minute. Invert onto serving plates and serve warm.

MOLTEN LAVA CAKE

Steps:

• Preheat the oven to 200-210°C (400°C). Grease or butter ramekins. Make sure you use a lot of butter/oil if you want to invert it onto a plate, otherwise it will stick.
• Melt the butter and chocolate together and mix. Pour into a big bowl.
• Sieve in the flour and sugar and whisk.
• Add the eggs and continue to whisk. If you like a more cake-y texture, keep on whisking until it turns lighter.
• Pour into ramekins. It took up around 8 ramekins for me, but it really depends on the size.
• Bake for around 10 minutes. It's best to keep an eye on it just to make sure it doesn't overcook. If it does, it's just a really moist cake, good but not quite as satisfying.
• Serve with ice cream and strawberries. Or banana. A good idea can be to chop fruit beside it and use the filling as a sort of fondue.

PAULA DEENS MOLTEN LAVA CAKE

Steps:

• 1. Preheat oven to 425 degrees F
• 2. Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and vanilla.Divide the batter evenly among the custard cups. Place in the oven and bake for about 10 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.

CHOCOLATE MOLTEN LAVA CAKES

Steps:

• Preheat oven to 425 degrees and grease 4 (6 ounce) ramekins, place on baking sheet. In a large microwavable bowl microwave butter and chocolate for 1 minute or until butter is melted, stir until chocolate is completely melted.
• Stir in powdered sugar until well blended. Whisk in eggs and egg yolks, then stir in flour. Divide batter between prepared ramekins. Bake for 13 to 14 minutes or until sides are firm but centers are soft. Let stand for 1 minute.
• Run a small knife around the cakes to loosen, invert cakes onto plates. Top with whipped cream and serve immediatley.