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|CHOCOLATE LAVA CAKE|
1/4 cup nuts, coarsely chopped
2/3 cup dark chocolate chips
1/4 cup Land O' Lakes Butter with Olive Oil
1 3 oz package of cream cheese, softened
1 teaspoon vanilla
1/3 cup firmly packed dark brown sugar
1/4 cup cake flour
Preheat oven to 400°F.
Remove cream cheese from refrigerator and allow to sit at room temperature for 30 minutes before baking to soften.
Coarsely chop pecans, walnuts, peanuts, almonds, macadamia or pistachio nuts.
Butter 4 six oz. custard or silicone baking cups and place on baking sheet. Sprinkle coarsely chopped nuts evenly at the bottom of each baking cup.
In a microwavable bowl, stir together chocolate chips and Land O' Lakes Butter with Olive Oil. Microwave on high setting, stirring several times until melted. Stir in softened cream cheese and vanilla. Beat on medium speed of an electric mixer for 1 minute.
At low speed, gradually mix in flour only until combined.
In a large bowl, combine dark brown sugar and eggs; beat for 2 minutes. Using a large spoon, stir in chocolate mixture until no streaks remain.
Pour batter evenly into the baking cups. Bake for 13-15 minutes in preheated oven, until tops are bubbly and puffed; center will still be soft. Remove from oven and allow to cool for 5 minutes.
Run a butter knife around the outer edges to free the cakes from the baking cups. Turn each cake, while still warm, upside down onto a heated dessert dish. Top with fudge or vanilla ice cream, or serve topped with chocolate curls and whipped topping (See below)
1/3 cup Land O' Lakes Heavy Whipping Cream
1 teaspoon vanilla or 1 tablespoon rum
2 teaspoons powdered sugar
Combine ingredients in a small bowl and beat until stiff peaks form. Serve over warm cakes. Sprinkle with chocolate curls or Ghirardelli sweetened cocoa powder with chocolate bits. Or drizzle with caramel or toffee bits.
Substitutions: All purpose flour may be substituted for cake flour if not available. Butter may be substituted for Land O' Lakes Butter with Olive Oil.
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