4 Videos | Photo: Molten Lava Cakes Recipe
Ingredients
- 6 (1-ounce) squares bittersweet chocolate
- 2 (1-ounce) squares semisweet chocolate
- 10 tablespoons (1 1/4 stick) butter
- 1/2 cup all-purpose flour
- 1 1/2 cups confectioners' sugar
- 3 large eggs
- 3 egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons orange liqueur
Directions
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 and orange liqueur. 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.
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By rxz47
California
on May 25, 2012
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I experimented with multiple temps/times: 375, 400 & 425 7-14 mins, w/ & w/out cupcake liners. Here's what I found:
CUPCAKE PAN modifications:
-Spray cupcake pans very very well. No liners- my batch w/ liners failed!
-Fill cupcakes to the top. Makes10-11 cupcakes.
-Bake at 400 F, 3 inches from the bottom, 8.5-10.5 min only. Center will look uncooked.
-Run a paring knife along the edges to release cupcakes.
-If they are stuck in the pan, cover pan w/ foil, invert and tap hard on the table - this will get them to unglue.
-Easy decoration: Drizzle hershey's choc syrup on a serving dish, place cupcakes top side down, dust w/ powder sugar, top w/ dollop of cool whip & a berry. Looks amazing!
Also,
-I use 4ozs each bitter & semisweet - original was too bitter.
-Can sub orange liqueur w/ water or milk
-Best to sift powder sugar & flour
-Can add 1 t instant coffee
-I made it 5 hrs ahead & left at room temp until ready to bake. Serve immediately, once cooled, lava solidifies.
By Sippi39350
on May 04, 2012
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First off, I didn't add the orange liquor.
It was SO so so so SO rich. Waaaayyyy too rich. I used a smaller cup than recommended and it was still too much cake. I ate it with a dollop of fresh whipped cream and a huge glass of water and couldn't finish.
It was very easy to make, however, and quickly came together.
I didn't have any sticking problems. I used some tin jello molds and just slathered them with butter using a napkin. I didn't even have to run a knife around it, it just popped out.
By sja0826
on April 08, 2012
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This recipe is amazing. I replaced the liquor with milk and used 4oz semi-sweet and 4oz bittersweet instead.
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