Chocolate Lava Cake Recipe
Place cups on a baking sheet. Add butter and baking chocolate to a large microwave-safe bowl and microwave for 1 minute, or until butter is melted, then stir until butter and chocolate are completely smooth. Stir in sugar until smooth. Add eggs and egg yolks, then beat for 1 minute with a handheld whisk.
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Preheat the oven (or toaster oven) to 350℉ and bake the cakes for 8 to 10 minutes. Serve immediately. You can also reheat them in your air fryer, set at 350℉ for 5 minutes. Baked lava cakes can be reheated in the microwave but don't turn out as well.
Slow Cooker Chocolate Lava Cake Desserts Slow Cooker Chocolate Lava
Directions. Preheat the oven to 400 degrees F (200 degrees C). Grease and flour four 6-ounce ramekins. Place chocolate and butter in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
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The exact origins of chocolate lava cake remain a mystery, with more than one claiming to have invented the beloved dessert. However, the dessert we know today more closely resembles French chef Jean-Georges Vongerichten's 1987 creation after accidentally removing spongecakes from the oven too soon.
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Preheat oven to 350 degrees F and grease 2 (12 slot) non-stick muffin tins with cooking spray. In a large bowl, beat together cake mix, instant pudding, buttermilk, butter, and eggs. Evenly scoop the batter into the prepared pans (about 3 tablespoons or a big cookie scoop worth - should fill 1/2 the muffin tin).
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Pour the batter into prepared baking pan. In a medium bowl combine the two packages of pudding mix with 2 cups water, 2 cups milk and 1/3 cup sugar; beat on low speed until blended. Pour on top of the cake batter. Bake for about 50-60 minutes, or until a toothpick inserted along edge comes out clean. Serve warm. Use Betty Crocker or Duncan.
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In a small bowl, whisk flour, powdered sugar and salt together. Set aside. In another small bowl, crack 2 whole eggs and 2 egg yolks, whisk until thick and combined. Pour flour/sugar mixture along with eggs into the bowl of chocolate and stir gently until smooth. If needed, use whisk and gently whisk until smooth.
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Preheat the oven to 425F. Thoroughly spray a non-stick muffin pan with non-stick cooking spray or grease it with butter. Put butter and the chocolate chips in a microwave-safe bowl. Microwave on High for 30 seconds at a time, stirring after each 30 seconds, until the chocolate chips and butter are fully melted and the mixture in smooth.
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hiroyuki nakai/Getty. Ingredients: ½ cup unsalted butter ¾ cup bittersweet chocolate, chopped 2 large eggs, room temperature 2 large egg yolks ¼ cup granulated sugar ⅛ tsp. salt 2 Tbs. all.
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Add cake mix, applesauce and water to a microwave-safe mug. Mix with a whisk until batter is smooth. Drop in chocolate squares into the center of the batter. You do not need to push them into the batter because they will sink in when the cake starts to cook. Cook the cake for about 1 minute. Let the cake cool slightly before eating.
Crockpot Chocolate Lava Cake
Preheat your oven to the temperature specified on the cake mix box. 2. Prepare the cake mix according to the instructions on the box. 3. Grease and flour a 9-inch cake pan. 4. Pour half of the prepared cake batter into the pan. 5. Drop a few spoonfuls of chocolate syrup or chocolate chips onto the batter.
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Set it over medium-high heat to bring the water to a gentle boil. Place a medium heat-proof bowl on top of the pot. The boiling water should not touch the bottom of the bowl. This is called a double boiler. Add the chocolate chips and butter to the bowl and use a rubber spatula to mix until melted. Set it aside to cool for 5 to 10 minutes.
Crockpot Chocolate Lava Cake
Prepare cake mix as directed and pour into a lightly greased cake pan; Using a spoon, drop scoops of icing on top of cake batter. Use all the icing. It should almost completely cover the batter. (don't mix with the batter—just drop on top. The icing will melt to the bottom and the cake cooks on top, like a pudding cake.)
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If baking in a muffin pan, the recipe will yield 6 cakes. Preheat oven to 425°F (218°C). Coarsely chop the chocolate. Place butter in a medium heat-proof bowl, then add chopped chocolate on top. Microwave on high in 10-second increments, stirring after each until completely smooth. Set aside.
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Place on a baking sheet. Add 1/3 cup granulated sugar to the bowl of eggs. Beat with the whisk attachment on medium-high speed until the eggs are pale and thick, about 2 minutes. Add the chocolate mixture and 1 pinch kosher salt. Beat on medium speed until combined, about 30 seconds. Remove the bowl from the mixer.
Pumpkin Bundt Cake (with Cream Cheese Filling) Live Well Bake Often
Instructions. Preheat oven to 400°F. Generously butter and dust 5 (4 oz) ramekins with cocoa powder or sugar; set aside. In a medium microwave-safe bowl, melt chocolate and butter in 30-second increments. In a separate large bowl, whisk the eggs and sugar until pale and fluffy.
