Lava Cakes
Recipe from Better Homes and Gardens

A creamy chocolate filling is baked inside a moist chocolate cake in these individual desserts. A dusting of powdered sugar and garnish of raspberries completes this Christmas treat.


Lava Cakes


by 2  people


read comments


add your rating
add a comment

Prep Time: 15 mins
Total Time: 1 hr 13 mins
Servings: Makes: 6 servings
See More Better Homes and Gardens Recipes
Ingredients
 
savings in
change zip
 
  • 3/4  cup  (4-1/2 ounces ) semisweet chocolate piecesOn Sale
  • 2  tablespoons  whipping creamOn Sale
  • 1  cup  (6 ounces) semisweet chocolate piecesOn Sale
  • 3/4  cup  butterOn Sale
  • 3    eggsOn Sale
  • 3    egg yolksOn Sale
  • 1/3  cup  granulated sugarOn Sale
  • 1-1/2  teaspoons  vanillaOn Sale
  • 1/3  cup  all-purpose flourOn Sale
  • 3  tablespoons  unsweetened cocoa powderOn Sale
  •     Powdered sugar (optional)On Sale
  •     Raspberries (optional)On Sale
add ingredients to list

Directions
1.
For filling, in a small heavy saucepan combine the 3/4 cup chocolate pieces and whipping cream. Cook and stir over low heat until chocolate melts. Remove pan from heat. Cool, stirring occasionally. Cover and chill about 45 minutes or until firm.
2.
Meanwhile, in a medium heavy saucepan cook and stir the 1 cup chocolate pieces and the butter over low heat until melted. Remove from heat; cool.
3.
Form chilled filling into 6 equal-size balls; set aside. Lightly grease and flour six 3/4-cup souffle dishes or six 6-ounce custard cups. Place dishes or cups in a 15x10x1-inch baking pan; set aside.
4.
In a mixing bowl beat eggs, egg yolks, granulated sugar, and vanilla with an electric mixer on high speed 5 minutes or until lemon-colored. Beat in cooled chocolate-butter mixture on medium speed. Sift flour and cocoa powder over mixture; beat on low speed just until combined. Spoon 1/3 cup batter into dishes. Place 1 ball of filling into each dish. Spoon remaining batter into dishes.
5.
Bake in a 400 degree Fl oven about 13 minutes or until cakes feel firm at edges. Cool in dishes 2 to 3 minutes. Using a knife, loosen cakes from sides of dishes. Invert onto dessert plates. If desired, dust with powdered sugar and garnish with raspberries. Serve immediately. Makes: 6 servings
6.
Make-ahead directions: Prepare as above through step 4. Cover and chill until ready to bake or up to 4 hours. Let stand at room temperature for 30 minutes before baking as directed.
Nutrition information
Calories 621, Total Fat 47 g, Saturated Fat 27 g, Monounsaturated Fat 16 g, Polyunsaturated Fat 2 g, Cholesterol 285 mg, Sodium 291 mg, Carbohydrate 50 g, Total Sugar 39 g, Fiber 3 g, Protein 8 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 8%, Iron 16%. Exchanges: Other Carbohydrate 3, Fat 8. Percent Daily Values are based on a 2,000 calorie diet
Add Your Review

Recommended Recipe:
Mini Molten Chocolate Cakes with Mocha Sauce
Mini Molten Chocolate Cakes with Mocha Sauce

Some molten-cake recipes call for simply underbaking the batter so the middles stay lava-like, but mini cakes get done so quickly it's best to give them a filling that won't set up. These rich, mocha-flavored morsels are guaranteed to stay moist and gooey, owing to a simple mocha ganache in the middle. Serve the cakes with a scoop of low-fat coffee ice cream and garnish with a chocolate-covered espresso bean, if desired.

See Recipe

More Great Recipe Ideas from Better Homes and Gardens