Editors' Pick
Paula Deen's Molten Lava Cake
"I found this in Paula's New Magazine. I felt it would be great for a Valentine's dinner. Paula says this cake is great alone, but it can be topped with vanilla ice cream or a raspberry sauce. The recipe can be made ahead and refrigerated for 2 to 3 days."
photo by May I Have That Rec
- Ready In:
- 14mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 6 (1 ounce) bittersweet chocolate squares
- 2 (1 ounce) semi-sweet chocolate baking squares
- 10 tablespoons 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 Grand Marnier
directions
- Preheat oven to 425°F Grease 6 (6-ounce) custard cups.
- Melt chocolates and butter in the microwave or in a double boiler. Add flour and sugar to chocolate mixture. Stir in eggs until smooth. Stir in vanilla and Grand Marnier. Divide batter evenly among custard cups.
- Bake for 14 minutes. Edges should be firm but the center will be runny. Run a knife around the edge to loosen and invert onto dessert plate.
- Top with vanilla ice cream or raspberry sauce. (Topping optional).
- Enjoy!
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Reviews
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I made this for my husband for valentines day this year as he had been bugging me to make molten lava cakes for a month! I have another recipie I use but this time I wanted to try something different and Paula Deen is a fave cook of mine. My husband enjoyed the cakes and so did I but I will stick to the other recipe have next time. The other recipie I have had a kick of cayene pepper and more richness to it if you can believe it! -
I made this for my husband on Valentine's Day and he loved it (as did the kids). Substituted 8-oz semi-sweet chocolate chips, used four whole eggs and omitted the Grand Marnier. Baked in six large silicone muffin cups for 14 min. They were easy to remove after cooling for 5 min or so. The centers were wonderfully gooey. Served with a drizzle of raspberry sauce on the side. Great recipe! This is definitely going in the family recipe book. -
Made this exactly except left out the Grand Marnier. Baked in ramekins for exactly 14 minutes. Only used 5 ramekins instead of 6( that's all I had), so wondered if they would be cooked enough. The cake was moist in the middle, but not gooey. Next time I will go a few minutes less on the baking time. The taste was good, but just would prefer them to be less firm in the middle. -
Made this today for a Thanksgiving dessert. I made the batter this morning and kept it refrigerated until 30 minutes before I was ready to place it in the oven. Served it with vanilla bean ice cream, SO easy and so yummy. Everyone was impressed. My family agreed this one is a keeper. Looking forward to making this at Christmas for my chocoholic Sister-in-law and her family.
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This recipe was spot-on... However I feel like the portion sizes were a tad too big; I would probably reduce it half of the quantity next time. Other than that, everything was great!
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Tweaks
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Very yummy, chocolatey dessert! It was very easy to make. I used 8 oz. of semi-sweet chocolate chips instead of the chocolate squares and left the Grand Marnier out. It still turned out great. We didn't have any ice cream, I am sure it would have been great with it! Just like a hot fudge sundae.
RECIPE SUBMITTED BY
Jenn1980
United States
I love trying new recipes. For the longest time my husband called me "Queen of the Box Dinners." My husband cooks as well and I love it when we team up in the kitchen together. I have a wonderful son and a sweet little girl. My husband and I have been married for 19 years. Love to read, listen to music, volunteer at our community theatre, be crafty or creative, spending time with friends & family, and I love finding stuff on the internet. My favorite band is the Beatles. Fall is my very favorite time of year followed by winter.
