Table of Contents
Pour the lava cake batter into ramekins or muffin tin. Bake for 12-14 minutes for ramekins or 7-9 minutes for the muffin tin. The top of the cakes will be solid and firm to touch. The center of the cakes will have a little softness to them. Allow the cakes to cool for around a minute or two, then use a knife to cut around the ramekins.
The chocolate-coated vanilla kind are cleverly buried in batter and as the cake bakes, they melt to form the lava center. Try different flavors of ice cream bars for easy variations.
This chocolate cake can be served with a dusting of powdered sugar, whipped cream, ice cream, or even fresh berries. You have endless opportunities of serving up the cake. What size ramekin for lava cakes? I used 6-ounce ramekins, but you are more than welcome to reach for smaller or larger sizes.
Then carefully place a plate on top of the lava cake and flip it so the lava cake is now upside down. Carefully lift up the plate to remove the cake. Step 6: Dust the volcano cakes with powdered sugar, a scoop of ice cream, hot fudge, etc. Serve immediately. Molten cakes are best when served warm straight from the oven.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…