This recipe for Molten Lava Cake demonstrates that Idahoan Mashed Potatoes aren’t just for savory uses!
| Servings: | 6 |
| Yield: | 6 cakes |
Ingredients
- 4 ounces bittersweet chocolate, broken into small pieces
- 4 ounces semisweet chocolate, broken into small pieces
- ¼ cup unsalted butter, cut into small pieces
- 4 eggs
- ½ cup sugar
- ¼ cup Idahoan® Boxed Original Mashed Potatoes, dry
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 1 teaspoon instant espresso powder
- ½ teaspoon salt
Instructions
- Preheat oven to 375 degrees F.
- Liberally spray six 6 oz ramekins with nonstick cooking spray and place on a baking sheet.
- In a double boiler, melt the chocolate and butter.
- Alternative: Use a medium size stainless bowl that sits on top of a small saucepan (with water in saucepan) if you do not have a double boiler. Do not let any water get into the melting chocolate.
- Remove from heat and cool.
- In a large mixing bowl beat eggs with hand mixer for several minutes and thoroughly foamy.
- Add sugar, dry mashed potatoes, cocoa powder, vanilla extract, espresso powder and salt. Beat a couple of minutes to mix.
- Add the melted chocolate mixture and beat for five minutes. This recipe works best if lots of air is incorporated into the mixture to make the cakes light and airy.
- Pour into ramekins. DO NOT under bake or over bake the cakes. Bake for 15 to 17 minutes. Keep your eye on them; you want them to be molten (a bit soft in the middle), but not too much.
- Let them rest a few minutes before serving. The center may sink a little – don’t worry.
- Run a thin knife around the inside edge to help release the cakes.
- Top with powdered sugar and whip cream.
Reviews
Amazing lava cake that worked at high altitude.
This had an interesting texture; I will try to beat it longer, which may make a better cake
These are delicious. The challenge I’ve had is finding the right bake time. But that’s between me and my oven. The recipe is solid.
I’ve made this several times. Easy to make and delicious!
This recipe delivered everything I could ask for in a classy restaurant dessert, and it was easy! Be sure to really whip your eggs, I used a food processor. That will make the difference between eggy/rubbery results vs the divine cake that whipped eggs makes. Yes, using high quality chocolate is preferred but I usually don’t have that on hand. I used about 6 oz of semi sweet chocolate chips, melted in the microwave with the butter for two 20 second intervals. I have tried other “molten lava cakes” from this site and this is by far the best one, in my opinion.
Also: Definitely serve this with vanilla ice cream!
Coming from an italian family, I make everything from scratch. Let me tell you, the texture of this recipe is awesome. I used to go to a Brazilian restaurant that sold a very similar cake with ice cream. It is to die for. The only change I made was omitting the coffee the second time I made it, as it is a little strong for my children. I received so many compliments about how good this cake taste. They are very susceptible to breaking when unmolding, so I now make it in soufflé cups and they look and taste great
Very good had its own taste