Tag Archives: Cake

Easy Lovin’ Chocolate Lava Cake for Your Valentine

"All you need is love.  But a little chocolate now and then doesn't hurt".  Charles M. Schultz.

“All you need is love. But a little chocolate now and then doesn’t hurt”. Charles M. Schultz.

 

Make these individual chocolate “molten lava” cakes and get laid lots of compliments from your loved one for Valentine’s Day.  Trust me.  Nothing says love like burning the roof of your mouth on the melty chocolate center of these little gems.

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Preheat oven to 425 degrees.

Serves 4   (or maybe only 2 – one for your sweetie, 3 for you)

1/2 cup butter

4 squares semi-sweet baking chocolate

1 cup plus 2 tablespoons confectioner’s sugar, divided

2 whole eggs plus 2 egg yolks

6 Tablespoons cake flour, sifted

1/2 tsp vanilla extract

Fresh berries for garnish (optional)

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In a medium sized microwave-safe bowl, melt butter (cut into chunks) and chocolate (broken into pieces) for about 1 minute.  Stir.  If butter is not melted, microwave in 15 second increments, stirring after each.

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When butter is completely melted, add 1 cup sifted confectioner’s sugar and stir until smooth.

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Add egg and yolks and stir until batter is smooth.  Add vanilla extract and sifted flour.  Stir until smooth.  Do not over-mix.

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Pour batter into 4 ramekins sprayed generously with non-stick baking spray.  Bake cakes for 12 minutes.  The sides will be set but the top will still be soft, but should not be runny.   Let cool 3-5 minutes.  Place inverted serving dish over ramekin, and turn over to release cake onto plate.

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Lightly sift confectioner’s sugar over cake.

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Decorate with berries, if desired.  Serve warm.

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Enjoy…but seriously – don’t burn your mouth on the hot, gooey chocolate center.  It’s very hard to make out with burned lips and tongue.  Or so I’m told.

 

Happy Valentine’s Day all you crazy lovers!

 

Photo credits:  All photos property of k8edid.

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Tidings of Comfort (Southern) and Joy (Almond) – Or Let Them Eat Cakes

I know you are looking for a few more gooey, yummy recipes for those holiday get-togethers.  Here are a couple of swell offerings.  Or you could just let everyone else fend for themselves, get yourself a bottle of SoCo and a bag of Almond Joy Bites, and call it a day.
English: Red Southern Comfort logo
Image via Wikipedia

Southern Comfort Cake

CAKE:

1 pkg yellow cake mix

1  pkg (3.5 oz) instant vanilla pudding mix

4 eggs

1/2 cup milk

1/2 cup vegetable oil

1/2 cup Soutern Comfort liquer

1 1/2 cup chopped pecans

Preheat oven to 350 degrees F.  Spray 9 inch bundt pan with non-stick cooking spray.

Combime the cake mix, instant pudding, eggs, milk, oil, and Southern Comfort.  Beat for 2 minutes.  Add chopped pecans and stir well.

Pour batter into pan.  Bake at 350 degrees for 1 hour to 1 hour 10 minutes or until a toothpick inserted into the cake comes out clean.

Let cake cool 10 minutes in the pan, then invert onto a cake plate.  Pierce with wooden skewer over top and sides.

GLAZE

1/4 cup butter

1/8 cup water

1/2 cup sugar

1/4 cup Southern Comfort

Melt butter in small saucepan. Stir in water and sugar.  Boil for 3 minutes, stirring constantly.  Remove from heat and stir in Southern Comfort.  Brush 1/2 of glaze evenly over top and sides of cake.  Let cake cool again.  Brush or drizzle remaining half of glaze over top and sides of cake.  Dust with sifted confectioners sugar before serving.

English: An Almond Joy bar, broken in half.

Image via Wikipedia

ALMOND JOY CAKE

1 (18.5 oz.) pkg. devil’s food cake mix
1 (12 fluid oz.) can evaporated milk
2 1/2 c. white sugar
25 large marshmallows
14 oz. flaked coconut
1/2 c. butter
2 c. semi-sweet chocolate chips
3 oz. toasted almonds

Mix cake mix and bake as directed for one 9 x 13-inch cake.In a saucepan, combine 1/2 of the evaporated milk and 1 1/2 cups of the sugar. Bring mixture to a rapid boil. Quickly remove from the heat and add marshmallows. Stir until melted. Stir in coconut. Pour mixture over the top of the baked cake.

In a saucepan, combine the remaining sugar and the remaining evaporated milk. Bring to a boil. Remove from heat and add butter and chocolate chips. Stir until melted. Mix in toasted almonds. Pour mixture over the top of the coconut topped cake. Chill for at least 2 hours before serving. Cake tastes best if baked the day before.

(Recipe courtesty of Cooks.com) http://www.cooks.com/rec/view/0,186,152181-226201,00.html

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