Best 9 Individual Chocolate Lava Cakes With Caramel Sauce Recipes

THE BEST CHOCOLATE LAVA CAKES

Steps:

• Preheat the oven to 400 degrees F.
• Brush four 6-ounce ramekins with the melted butter and sprinkle lightly with sugar. Place the ramekins on a baking sheet.
• Combine the chocolate and butter in a medium microwave-safe bowl. Microwave on high in 30 second intervals, stirring in between each with a rubber spatula until completely melted and smooth, about 1 1/2 minutes total. Add the vanilla, espresso powder and salt into the chocolate mixture and stir to combine.
• Add the eggs, egg yolks and 1/4 cup sugar to the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium-high until fluffy and pale, about 1 1/2 to 2 minutes.
• With the mixer on low, add the chocolate mixture to the egg mixture, mixing until just combined. Remove the bowl from the stand mixer and gently fold in the flour using a rubber spatula.
• Divide the batter equally among the 4 prepared ramekins. Bake until the sides are firm but the centers are still soft, 12 to 14 minutes. (A cake tester inserted into the center of each cake should not come out clean.) Do not overbake.
• Let the cakes cool for 1 minute. Invert onto serving plates and serve warm.

INDIVIDUAL CARAMEL CAKES

Steps:

• For the cake: Preheat the oven to 300 degrees F and butter four 15-ounce cast-iron melting pots (or a 9-by-13-inch pan if using instead).
• Sift together the flour, baking soda, allspice, cinnamon and nutmeg in a bowl. In a separate bowl, mix together the oil, sugar and eggs. Combine the wet and dry ingredients in one bowl and splash in the buttermilk. Stir until just combined. The mixture will be slightly lumpy.
• Pour into the prepared pots (or 9-by-13-inch pan if using) and put them on a baking sheet. Bake until a skewer inserted in the middle comes out clean, 40 to 45 minutes; do not over bake. (If using a 9-by-13-inch pan, bake for 25 to 30 minutes.)
• For the icing: While the cake is baking, make the icing. Combine the sugar, buttermilk, butter, corn syrup, baking soda, vanilla and salt in a medium saucepan. Stir to combine. Bring to a slow boil over medium-high heat without stirring. Continue boiling until the icing turns a light caramel color, 5 to 7 minutes. Important: The icing should be the color of caramel, but not yet firm and sticky. It needs to be pourable.
• Remove the cakes from the oven. While they are very warm, pour the icing evenly over the tops. Work fast, as it will quickly start to soak into the cakes. Serve with ice cream if desired.

GHIRARDELLI INDIVIDUAL CHOCOLATE LAVA CAKES

Steps:

• To make centers, melt 2 ounces of chocolate (1/2 a baking bar) and cream in double boiler. Whisk gently to blend. Refrigerate about 2 hours, or until firm.
• Form into 6 balls; refrigerate until needed.
• To make cake, heat oven to 400 degrees F.
• Spray six 4-ounce ramekins or custard cups with cooking spray.
• Melt 4 ounces of chocolate (1 baking bar) and butter in double boiler; whisk gently to blend.
• With an electric mixer, whisk eggs, yolks, sugar, and vanilla on high speed about 5 minutes, or until thick and light. Fold melted chocolate mixture and flour into egg mixture until just combined.
• Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin.
• Bake about 15 minutes, or until cakes are firm to the touch. Let cool for about 5 minutes.
• Run a small, sharp knife around inside of each ramekin. Place a plate on top, invert, and remove ramekin. Garnish with raspberries and a dollop of whipped cream.

INDIVIDUAL CHOCOLATE LAVA CAKES WITH CARAMEL SAUCE

Steps:

• Butter six 8-ounce ramekins and dust with sugar; set aside.
• In medium bowl, beat butter, brown sugar, eggs, egg yolk and 1 tablespoon vanilla with electric mixer on medium speed 2 minutes or until smooth. In another medium bowl, mix flour, cocoa and baking powder. Add to butter mixture and beat on low speed about 1 minute until smooth.
• Divide batter equally among ramekins. Cover with plastic wrap and refrigerate 1 hour.
• In 2-quart saucepan, heat granulated sugar, corn syrup and water to boiling over medium heat. Boil uncovered 15 minutes or until mixture turns deep golden brown. Add whipping cream and stir until smooth. Remove from heat and add 1/2 teaspoon vanilla. Cool to room temperature before serving, about 45 minutes.
• Heat oven to 350°F. Place ramekins in two 13x9-inch pans or pan with low sides. Bake 25 to 30 minutes or until outside edges are firm and centers are still soft and creamy. Do not overbake.
• Place ramekins on serving plates. Split center of each cake and pour about 2 tablespoons sauce inside each. Serve immediately.

MOLTEN CHOCOLATE LAVA CAKES WITH CARAMEL SAUCE

Steps:

• Preheat oven to 400 degrees F (200 C).
• Butter and lightly flour 6 -6oz (175mL) ramekins.
• Tap out the excess flour. Set the ramekins on a baking sheet.
• In a double boiler, over simmering water, melt the butter and the chocolate. Whisk until smooth.
• In a medium heatproof bowl, beat eggs and egg yolks with sugar, and salt until pale yellow and light.
• Quickly fold the melted chocolate mixture into the eggs.
• Fold in flour.
• Spoon about 1/3 cup of batter into each ramekin. Bake for 10-12 minutes, or until the sides of the cakes are set and the centers are still soft.
• Let the cakes cool in the ramekins for 1 minute and then invert them onto dessert plates.
• Let ramekins stand for 10 seconds before lifting them off the cakes. Serve immediately with the caramel sauce fresh raspberries.
• Heat sugar, over low heat, in a non-reactive saucepan, for about 7 minutes, or until it turns an amber colour.
• Remove the saucepan from the heat and, averting your eyes, add the cream and brandy.
• Return to heat, stirring frequently, until all sugar melts. Set aside until serving. Mixture will thicken as it cools.

MINI CHOCOLATE LAVA CAKES

Steps:

• Preheat oven to 350.
• In large bowl, combine the flour, sugar, 3 T. cocoa, baking powder, and salt. In small bowl, combine the milk, butter, and vanilla. Stir mixture into dry ingredients until just combined. Fold in pecans. Spoon mixture into 6 greased custard cups.
• Combine brown sugar and 3 T. cocoa. Sprinkle over batter. Pour 2 T. hot water over each cup. Place cups on baking sheet.
• Bake for 30 minute or until toothpick comes out clean. Cool for 15 minute.
• Remove cakes upside-down onto serving plates. Garnish with whipped cream. Serve warm.

INDIVIDUAL CHOCOLATE LAVA CAKES

Steps:

• To make centers, melt 1/2 bar (2oz) chocolate and cream in double boiler. Whisk gently to blend. Refrigerate about 2 hours or until firm. Form into 6 balls; refrigerate until needed.
• To make cake, heat oven to 400°F Spray six 4-ounce ramekins or custard cups with cooking spray. Melt 1 bar (4oz) chocolate and butter in double boiler; whisk gently to blend. With an electric mixer, whisk eggs, yolks, sugar, and vanilla on high speed about 5 minutes or until thick and light. Fold melted chocolate mixture and flour into egg mixture just until combined. Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin.
• Bake about 15 minutes or until cake is firm to the touch. Let it sit out of the oven for about 5 minutes. Run a small, sharp knife around inside of each ramekin, place a plate on top, invert and remove ramekin. Garnish with raspberries and a dollop of whipped cream.

INDIVIDUAL CHOCOLATE CAKES

Steps:

• Preheat oven to 450 degrees.
• Butter four 4-ounce ramekins and lightly dust the inside of each ramekin with cocoa powder, tilting to coat; tap out any excess and set aside.
• Heat butter and chocolate in heatproof bowl set over (but not touching) simmering water until chocolate is almost completely melted.
• Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, whisk together eggs, egg yolks, and sugar until light and thick.
• Slowly add butter mixture to mixer; add flour and mix until well combined. Divide batter between prepared ramekins. Place ramekins on a baking sheet and transfer to oven. Bake until sides are set and center is soft, 7 to 10 minutes.
• Invert each mold onto a plate and let stand for about 10 seconds. Gently tap the tops of molds and carefully lift to remove. Sprinkle with confectioners' sugar, if desired; serve immediately.

SALTED CARAMEL LAVA CAKES

Steps:

• In a small pan over low heat, combine caramels, milk, and salt, stirring constantly until smooth. Set aside and let cool.
• Preheat oven to 400 degrees F.
• In a microwave-safe bowl combine chocolate chips and butter. Microwave for 2 minutes and whisk until smooth.
• Whisk in powdered sugar until combined.
• Add 3 eggs and 1 egg yolk, and whisk until combined.
• Add vanilla and flour and mix again.
• Generously spray four 1 cup oven-safe cups with cooking spray, and evenly fill with batter.
• Spoon a generous amount of caramel into each cup (reserve the rest of the caramel for serving).
• Bake on a cookie sheet in the oven for 13-15 minutes until the outer edges are set and the center is still soft.
• Remove from oven and let cool for 2-3 minutes before inverting onto a plate drizzled with caramel sauce.