Where can I buy a desert called lave cake or how do I make it.?!
Answers: its for my husband with he's dinner I 'm makeing to night thanks so much
World Market has them.
Its just cake mix that hasn't been fully cooked - no kidding.
try foodnetwork.com or try foodwishes.net or if that doesn't work try foodwishes.com. i think it is com. but foodwishes has videos, and i remember the chef making lava cakes, just search lava cakes on the top left good luck
Molten Chocolate Mini Cakes
Known also as "lava cakes," molten cakes are the answer to the most decadent chocolate craving. Here's an easy version using cake mix.
Prep Time:30 min
Start to Finish:2 hr
Makes:18 mini cakes
1/2 cup whipping cream
1 cup semisweet chocolate chips
1 box Betty Crocker? SuperMoist? devil's food cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
1 container Betty Crocker? Rich & Creamy chocolate frosting
Powdered sugar
Sliced strawberries
1. In 1-quart saucepan, heat whipping cream over medium-high heat until hot but not boiling. Stir in chocolate chips until melted and mixture is smooth. Refrigerate about 1 hour, stirring occasionally, until thick.
2. Heat oven to 350°F (325°F for dark or nonstick pans). Grease and flour or spray with baking spray with flour 18 (2 3/4x1 1/4-inch) muffin cups. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl constantly. Place 1/4 cup batter in each muffin cup. Spoon 1 tablespoon cold chocolate mixture on top of batter in center of each cup.
3. Bake 18 to 22 minutes or until top springs back when lightly touched. Cool 1 minute. Carefully remove from pan; place on parchment paper. Cool 10 minutes. Frost with chocolate frosting. Just before serving, dust with powdered sugar. Garnish with strawberry slices. Serve warm.
here's my recipes for you. From my cook books
Molten Irish Cream Chocolate Cakes
? cup butter
4 oz. bittersweet chocolate
2 large eggs, slightly beaten
? cup Splenda? or sugar
1 Tbs. Irish cream liqueur
1 Tbs. flour
8 Tbs. Irish cream liqueur, divided; optional garnish
Lightly butter four 5” Dutch ovens. In an 8” or 10” Dutch oven pour 2 cups water into bottom then place a glass or metal bowl over the Dutch oven, being careful to be sure water does not touch the bottom of the bowl. Pour butter and chocolate into bowl and simmer water to slowly melt butter and chocolate. Stir the mixture 2 times during the melting process. Add eggs, Splenda?, and liqueur, Beat with a wire whip until foamy. Beat un flour until just combined. Pour equal amounts of batter into each Dutch oven. Bake at 450° for 10 to 15 minutes, or until set around edges and soft in the center. Let stand 5 minutes then invert onto small plates. Drizzle 2 Tbs. liqueur around the edges of each cake (optional)
Serves 4
Molten Chocolate Cakes
4 squares BAKER'S Semi-Sweet Baking Chocolate
1/2 cup (1 stick) butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp. flour
1/2 cup thawed COOL WHIP Whipped Topping
PREHEAT oven to 425°F. Butter four (3/4-cup) custard cups or soufflé dishes. Place on baking sheet.
MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter between prepared custard cups.
BAKE 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping.