To make one of the best chocolate lava cakes, combine 4 ounces of melted semi-sweet chocolate with 1/2 cup of butter, 1 cup of powdered sugar, 2 eggs and 2 egg yolks as well as 6 tablespoons of flour and 1/2 cup of whipped topping. Bake the cakes for 13 to 14 minutes at 425 F, and serve them warm with whipped topping.Continue Reading
Alternatively, make lava cakes with mocha sauce. Microwave 4 ounces of bittersweet chocolate and 2 tablespoons of butter on high for one minute. Stir the mixture well, and microwave it on medium until the chocolate melts completely. Combine 1 tablespoon of granulated sugar, 1 1/2 tablespoons of light cream and 1 teaspoon of instant espresso powder dissolved in 1/2 tablespoon of water. Microwave the cream mixture on high for 20 to 40 seconds, and stir it until the sugar dissolves.
Stir in 1 tablespoon of light corn syrup to half of the melted chocolate, and freeze it for 30 minutes. Whisk 1 egg with 2 tablespoons of canola oil, 1 teaspoon of vanilla, 1/6 teaspoon of salt and 1 teaspoon of instant espresso powder dissolved in 1/2 tablespoon of water until smooth. Microwave the remaining chocolate mixture until it is warmed, and whisk it with the egg mixture. Sift 5 tablespoons of powdered sugar, 3 tablespoons of flour and 1 tablespoon of cocoa powder over the batter, and whisk it well.
Spoon half of the batter into mini muffin cups, using 1 teaspoon per cup. Spoon 1/2 teaspoon of the cold filling into the cups, and add the remaining batter to cover the filling. Bake the cakes for six to nine minutes at 350 F. Add 1 to 3 teaspoons of hot water to the remaining filling, and drizzle it over the warm cakes.Learn more about Desserts