o loosen the cakes from the edges. Turn cakes out onto serving
Whip cream until it starts to thicken. Add sugar slowly to desired texture and taste. Cover bowl and put in fridge.
Cook Molten Lava Cakes per package directions. Let cool for 5 minutes.
Slice each cake in half and arrange in pretty dessert dishes with a strawberry and large dollop of whipped cream. Sprinkle with turbinado sugar.
Serve and yum yum!
ookie sheet.
FOR THE MOLTEN CENTER.
In a small
he mixture to make the cakes light and airy.
Pour
ake 14 minutes, or until cakes have risen and have a
mall knife around the cakes to loosen, invert cakes onto plates. Top
ups are made of)until cakes are firm around the edges
round edges of cakes to loosen, then invert cakes onto dessert plates
arefully run small knife around cakes to loosen (if necessary). Invert
emoving the ramekins from the cakes.
14.Top with your
Chocolate Lava Cakes: Spray 12 muffin cups with
To make the caramel sauce, place sugar in a small saucepan. Cook over low heat, without stirring, for 8 mins, or until caramelized. Carefully add butter, cream and salt. Simmer for 2 mins, stirring if necessary, until smooth. Let cool to room temperature.
Preheat oven to 400\u00b0F. Grease 4 (11 oz) ramekins and place on a baking tray lined with parchment paper. Spoon 1 tbsp caramel sauce into each ramekin.
In a food processor, combine sugar, butter, flour, ground almonds, 2 tbsp cocoa powder, milk, eggs and vanilla and process until ...
mooth.
To serve, top lava cakes with ice cream and chocolate
o 10 minutes. Carefully lift cakes from tin and set on
In blender, puree raspberries and their juices, sugar and lemon juice until smooth. Pour through a fine-mesh sieve set over a bowl. Using rubber spatula, press puree through sieve. Discard solids. Refrigerate coulis.
Preheat oven to 425\u00b0F (220\u00b0C). Generously butter six 3/4-cup (175 mL) ramekins.
In bowl, combine cake mix, eggs and melted butter. Using wooden spoon, stir for 30 seconds to moisten. Scrape side of bowl. Stir for 1 minute. Batter will be very thick. Spoon evenly into prepared ramekins. Place ramekins on baking ...
inutes. The surface of the cakes will spring and crack. Don
Preheat oven to 350\u00b0F. Grease 4 - 8 oz ramekins and place on a baking tray. Combine flour, 1/2 cup brown sugar and 2 tbsp cocoa powder. Whisk milk, butter, egg and vanilla together then mix into dry ingredients. Fold in cherries. Distribute between prepared ramekins.
Combine remaining brown sugar and cocoa powder then sprinkle over ramekins. Carefully pour 1/4 cup boiling water into each ramekin and bake for 20-25 mins, or until center is just set. Let cool for 5 mins then dust with powdered sugar and serve with cream.
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.
Melt butter and chocolate together in pan and stir.
Add sugar, egg, vanilla extract and stir.
Add flour and whisk together then put in little cupcake tins.
Bake at 400\u00b0F for 8-10 minutes.
Preheat over to 400.
Cover ramekins with butter and dust with sugar. (If you don't have ramekins, I've also made these in a silicone muffin tray.
Melt the chocolate and butter.
Whisk together the eggs, sugar and salt.
Mix these all the above mentioned together.
Add the flour, whisk till combined (do not over-whisk).
Bake at 10-12 minutes until a tooth pick inserted 1/2 inch from the side of the ramekin comes out clean.
Take out of oven and let sit for 10 more minutes.
Enjoy!
You can dust them with icing sugar and ...