Queso Lava Cakes Recipe By Tasty

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QUESO CORNBREAD LAVA CAKES



Queso Cornbread Lava Cakes image

Because everyone loves a molten chocolate cake, we decided the world needs a savory one too. This tender cornbread muffin is filled with spicy, gooey cheese that flows like lava when you cut into it.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 13

6 ounces processed cheese, such as Velveeta, at room temperature
2 ounces cream cheese, at room temperature
2 tablespoons unsalted butter, at room temperature, plus more for serving
2 canned chipotles in adobo
Nonstick cooking spray, for the ramekins
1 cup all-purpose flour, plus more for dusting (see Cook's Note)
1/2 cup white cornmeal
1 teaspoon sugar
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
3/4 cup milk
1/4 cup vegetable oil
1 large egg

Steps:

  • Combine the cheese, cream cheese, butter and chipotles in a large bowl and beat with an electric mixer until smooth. Scoop the cheese mixture into 4 balls on a baking sheet using a medium ice cream scoop. Freeze until hard, about 1 hour.
  • Preheat the oven to 400 degrees F. Spray 4 tall 8-ounce ramekins (ours were 2 inches tall on the outside and 3 1/2 inches wide) with nonstick cooking spray and dust lightly with flour.
  • Whisk together the flour, cornmeal, sugar, baking powder and salt in a large bowl. Whisk together the milk, oil and egg in a small bowl. Whisk the wet ingredients into the dry until smooth.
  • Put 2 tablespoons of the batter into each prepared ramekin to coat the bottom. Put one cheese scoop in the middle of the batter in each ramekin, making sure there is a 1/4-inch border all the way around the cheese mixture (you do not want it to touch the sides). Divide the remaining batter among the ramekins and place on a baking sheet. Bake until puffed and slightly golden around the edges, about 25 minutes. Let cool 5 minutes. Invert onto a plate, top with a pat of butter and serve.

QUESO LAVA CAKES RECIPE BY TASTY



Queso Lava Cakes Recipe by Tasty image

It's a volcanic eruption of molten cheesy lava! Prepare the queso balls the day before for easier preparation. After baking, grab your favorite garnishes to serve up what's sure to be a delicious natural disaster.

Provided by Betsy Carter

Categories     Snacks

Time 1h45m

Yield 4 servings

Number Of Ingredients 20

4 oz cream cheese, room temperature
4 oz american cheese, room temperature
4 tablespoons unsalted butter, softened
½ cup shredded monterey jack cheese
¼ cup pico de gallo, drained
nonstick cooking spray, for greasing
1 ¼ cups all purpose flour, divided
½ cup yellow cornmeal
1 tablespoon sugar
½ teaspoon baking powder
1 teaspoon kosher salt
¾ cup whole milk
¼ cup canola oil
1 large egg
2 tablespoons fresh chives, sliced
1 tablespoon chipotle pepper in adobo sauce, drained and diced
½ cup sour cream
½ lb chorizo, cooked
4 fresh cilantro leaves
¼ cup hot sauce

Steps:

  • Make the queso: Line a baking sheet with parchment paper.
  • In a large bowl, combine the cream cheese, processed American cheese, butter, and Monterey Jack cheese and mix with an electric hand mixer on medium speed until smooth and combined. Add the drained pico de gallo and mix with a rubber spatula to incorporate.
  • Using a ¼ cup measure, scoop out 4 heaping portions of the queso onto the prepared baking sheet. Freeze for at least 2 hours, up to overnight, until completely hardened.
  • Make the lava cakes: Preheat the oven to 400°F (200°C).
  • Arrange 4 10-ounce ramekins on a baking sheet. Grease with nonstick spray and dust each with 1 tablespoon of flour, rotating until the ramekins are well coated and tapping out any excess.
  • In a large bowl, stir together the remaining cup of flour, the cornmeal, sugar, baking powder, salt, milk, canola oil, egg, chives, and chipotles with a rubber spatula until well combined.
  • Fill each ramekin with 2 tablespoons of the batter and place 1 frozen queso ball in the centers, making sure to keep at least ¼ inch of space between the queso and the sides of the ramekin. Divide the remaining batter between the ramekins.
  • Bake for 20-25 minutes, until puffed and golden brown on the top. Let cool for 5 minutes before inverting onto plates.
  • Garnish each lava cake with a dollop of sour cream, chorizo crumbles, a cilantro leaf, and a drizzle of hot sauce, then serve immediately.
  • Enjoy!

Nutrition Facts : Calories 1005 calories, Carbohydrate 50 grams, Fat 75 grams, Fiber 2 grams, Protein 32 grams, Sugar 9 grams

LAVA CHOCOLATE CAKES



Lava Chocolate Cakes image

True decadence at its best, this rich chocolate cake created by the Taste of Home Cooking School features a warm, gooey chocolate center that oozes out onto the dessert plate. Whether you enjoy it garnished with a dollop of whipped cream or sprinkled with confectioners' sugar, you'll want to lick the plate clean!

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 servings.

Number Of Ingredients 12

4 teaspoons sugar
1/2 cup butter, cubed
4 ounces semisweet chocolate, chopped
1 cup confectioners' sugar
2 eggs
2 egg yolks
1-1/2 teaspoons instant coffee granules
3/4 teaspoon vanilla extract
6 tablespoons all-purpose flour
1/2 teaspoon salt
Whipped cream, optional
Additional confectioners' sugar, optional

Steps:

  • Grease the bottom and sides of four 6-oz. ramekins; sprinkle each with 1 teaspoon sugar. Place ramekins on a baking sheet; set aside., In a medium microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in confectioners' sugar until smooth. Whisk in the eggs, egg yolks, instant coffee and vanilla. Stir in flour and salt; spoon batter into prepared ramekins. , Bake at 400° for about 12 minutes or until a thermometer reads 160° and cake sides are set and centers are soft., Remove ramekins to a wire rack to cool for 5 minutes. Carefully run a small knife around cakes to loosen. Invert warm cakes onto serving plates. Lift ramekins off cakes. Serve warm with whipped cream or sprinkle with additional confectioners' sugar if desired.

Nutrition Facts : Calories 583 calories, Fat 37g fat (21g saturated fat), Cholesterol 268mg cholesterol, Sodium 496mg sodium, Carbohydrate 60g carbohydrate (47g sugars, Fiber 2g fiber), Protein 8g protein.

BUTTER LAVA CAKE RECIPE BY TASTY



Butter Lava Cake Recipe by Tasty image

Here's what you need: all-purpose flour, baking powder, salt, unsalted butter, granulated sugar, large egg, vanilla extract, whole milk, unsalted butter, cream cheese, powdered sugar, vanilla extract, heavy cream, nonstick cooking spray, rasberry

Provided by Katie Aubin

Categories     Desserts

Yield 12 servings

Number Of Ingredients 15

2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
8 tablespoons unsalted butter, 1 stick
1 ½ cups granulated sugar
1 large egg
1 teaspoon vanilla extract
¼ cup whole milk
5 tablespoons unsalted butter
4 oz cream cheese
1 ¼ cups powdered sugar, divided for serving
½ teaspoon vanilla extract
1 ¼ cups heavy cream
nonstick cooking spray
rasberry, for serving

Steps:

  • To make the cake batter, whisk together the flour, baking powder, and salt in a medium bowl.
  • In a large bowl, use a hand mixer to cream the butter and sugar until fluffy. Mix in the egg and vanilla extract. Once incorporated, mix in the milk. Gradually add the flour until the batter becomes thick and dough-like.
  • To make the filling, use a hand mixer to beat the butter and cream cheese in a separate large bowl. Once fluffy, gradually add the powdered sugar. Mix in the vanilla extract and cream and beat until mixture is smooth and thick.
  • Preheat the oven to 350°F (180°C).
  • Grease a 6-cup muffin tin with nonstick spray. Take a golf ball-size portion of cake dough and line the base and sides of a cup. Repeat with the remaining cups.
  • Fill each cake bowl with ¼ cup (30 g) of filling.
  • Take another golf ball-size portion of cake dough, roll it in a ball, and flatten with your fingers to create a 2-inch (5-cm) circle. Place the circle over the top of the filling, and press down the edges to make sure it seals to the other dough. Repeat with the remaining cakes.
  • Bake for 20 minutes until light, golden brown.
  • Remove from the oven, invert onto a cutting board.
  • Serve immediately topped with sifted powdered sugar and raspberries.
  • Enjoy!

Nutrition Facts : Calories 402 calories, Carbohydrate 43 grams, Fat 25 grams, Fiber 0 grams, Protein 4 grams, Sugar 24 grams

DULCE DE LECHE LAVA CAKE RECIPE BY TASTY



Dulce De Leche Lava Cake Recipe by Tasty image

Here's what you need: doce de leite, butter, egg yolks, eggs, flour, butter, flour, ramekins

Provided by Tasty

Categories     Bakery Goods

Time 30m

Yield 4 cakes

Number Of Ingredients 8

1 ⅔ cups doce de leite
½ cup butter, melted
2 egg yolks
2 eggs, whole
¼ cup flour
butter, to line ramekins
flour, to line ramekins
4 ramekins

Steps:

  • In a medium bowl, mix Doce de Leite and melted butter.
  • In a separate medium bowl, mix egg yolks and eggs. Once combined, mix in Doce de Leite mixture.
  • Add in flour, a little at a time, to ensure everything is mixed evenly and the batter is smooth.
  • Line ramekins with butter and flour. Pour out excess flour. Divide Doce de Leite batter in each ramekin. Leave about ¼ inches (6 mm) from the top.
  • Bake the cakes for 425˚F (220˚C) for 12-14 minutes. The cakes should be golden brown and should jiggle in the middle. The more you bake, the less molten the center will be when you cut into it.
  • Run a knife along the edges of the ramekin to loosen and invert onto a plate. Serve with ice cream or whipped cream.
  • Enjoy!

Nutrition Facts : Calories 510 calories, Carbohydrate 39 grams, Fat 33 grams, Fiber 0 grams, Protein 13 grams, Sugar 29 grams

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