If you love chocolate, youll want to make Paula Deens Molten Lava Cakes from Food Network oozing cocoa desserts with a touch of orange liqueur. Melt dark chocolate and butter using either the microwave, a hot water bath or a double boiler note do not use direct stove heat or the ingredients will burn. The Molten Lava Cake la Mode is the latest innovation to come from the DQ Bakes Institute, which was established to further inspire, develop and enhance future. Were always up for any dessert that includes the words dark, molten and chocolate. But these sweet things baked in custard cups They take the cake Is there anything better than molten chocolate lava cake It has the reputation of being basic, but if basic tastes like rich chocolate cake with a liquid, melty. Say hello to your new favorite snack. This healthy single serving lava cake is rich, oozing with chocolate, and only 120 calories You will fall in love with this easy instant pot recipe for Molten Chocolate Mini Lava Cake It takes just minutes to whip up in the Instant Pot. Molten Chocolate Magic The New York Times. Suzanne offers a twist on the souffl featured yesterday, equally chocolatey, even easier if anything its essentially undercooked brownie batter, quite impressive looking. MBFor Valentines Day, I thought of whipping up a souffl with a bit of a boozy kick, but I decided this was an occasion for the single most impressive dessert in my repertoire Jean Georges Vongerichtens individual warm, soft chocolate cakes. Like Marks souffl, this is incredibly easy, and can be made ahead except for baking. And like the souffl, theyre sexy. Molten Chocolate Lava Cake' title='Molten Chocolate Lava Cake' />Recipes Molten Chocolate Lava Cake. Okay so you know how I said Chocolate Souffl was my favorite dessert ever, you know, if I were asked at gun point and made to tellBut unlike the souffl, which as you can see in the video stands up and says, Look at me Im a souffl Jean Georgess cake is more subdued, a bit reticent at first glance. Until, that is, you take that first forkful. Thats when the seduction begins and this demure little dessert with a sweet and tender brownie like crust comes alive with a rich, chocolately, molten center. I started making these years ago, when Jean Georges and Mark published Jean Georges Cooking at Home with a Four Star Chef, and all I can say is that even when the lamb has been a bit rare or the chicken a tad overcooked, if I serve this dessert, no one remembers dinner. All they remember are these outwardly humble, internally voluptuous, utterly delicious chocolate cakes. Ive made one little adjustment to the recipe I use cocoa powder instead of flour after buttering the mold. It doesnt affect the flavor significantly, but Ive found it does help with the presentation no white residue is left on the cakes after you unmold them. Ive also cut the recipe in half with absolutely no problem. Why you wouldnt want leftovers is beyond me these are great the next day but if you want to make this just for two, you can. So Its Valentines Day. Focus on what really matters dessert. Print Recipe. Ingredients. Valrhona. 2 eggs. Method. 1. In the top of a double boiler set over simmering water, heat the butter and chocolate together until the chocolate is almost completely melted. While thats heating, beat together the eggs, yolks, and sugar with a whisk or electric beater until light and thick. Beat together the melted chocolate and butter it should be quite warm. Pour in the egg mixture, then quickly beat in the flour, just until combined. Butter and lightly flour four 4 ounce molds, custard cups, or ramekins. Tap out the excess flour, then butter and flour them again. Divide the batter among the molds. At this point you can refrigerate the desserts until you are ready to eat, for up to several hours bring them back to room temperature before baking. Preheat the oven to 4. Bake the molds on a tray for 6 to 7 minutes the center will still be quite soft, but the sides will be set. Invert each mold onto a plate and let sit for about 1. Unmold by lifting up one corner of the mold the cake will fall out onto the plate. Serve immediately. Source Adapted from Jean Georges Cooking at Home with a Four Star Chef by Mark Bittman and Jean Georges Vongerichten. Molten Chocolate Mini Lava Cake Instant PotDo you love chocolate If you do, this recipe has your name ALL over it Im in love with our Instant Pot, and I have more of a love affair knowing that I can whip up cake in a jiffy with just a few simple ingredients. Fried Pie more. On a diet A little cake is ok. These little miniature cakes do so well for an after dinner dessert not too much, not too little, and great even without whip cream or ice cream. Not to mention they cook in MINUTES with a few ingredients you probably have right in the pantry. Youll want to make sure you have some ramekins for this recipe if you dont have any, you can pick up a great deal on Amazon. We used 4 oz Ramekins and the recipe below made 3. But if you use. 1 C. HERE, you can double up the recipe as you see fit. If you like a looser lava dessert, then cook for 6 minutes. Youll also want to have Cacao Powder we usually use Viva Labs Organic Cacao from Amazon and it really lasts quite a long time. Dont these look incredible They are and they are SO easy to make. You will want to make these every day knowing how easy and fast they are. Trust me We cooked ours for 9 minutes and they were cake like in the inside. Youll probably want to do some experimenting to find the end result that you like the best.