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If baking in a muffin pan, the recipe will yield 6 cakes. Preheat oven to 425°F (218°C). Coarsely chop the chocolate. Place butter in a medium heat-proof bowl, then add chopped chocolate on top. Microwave on high in 10-second increments, stirring after each until completely smooth. Set aside.
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STEP ONE: Prepare the cake. In a large mixing bowl, whisk together the dry ingredients. In another medium bowl, whisk together the wet ingredients. Pour the wet mixture into the flour mixture and stir until just moistened. Spray the bowl of a 6 quart slow cooker with cooking spray and then pour the batter in.
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Directions. Preheat the oven to 400 degrees F (200 degrees C). Grease and flour four 6-ounce ramekins. Place chocolate and butter in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
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Add flour and cocoa powder and stir to combine. In ramekins, divide the batter and bake for 13 minutes, or until the edges are firm but the center is jiggly. Allow the cake to cool for 2 minutes, then invert it onto a serving plate. Finally, top your Gordon Ramsay Molten Lava Cake with some powdered sugar.
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Pour about 70 - 72 g of batter into each cavity (or until 3/4 of the way full). Bake in preheated 400°F / 205°C oven for 7 - 8 minutes. While the cakes are baking, get a parchment paper (to fit the half sheet baking pan), and the half sheet baking pan ready.
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Slice the butter into pieces and break the chocolate into small pieces. Place them in a glass measuring cup or glass bowl. Microwave for 30 seconds, stir, and then microwave another 20 to 40 seconds until completely melted when stirred. Allow to cool while you make the rest of the batter.
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In the microwave. Put the butter & chocolate in a microwave-safe bowl and warm until just melted (about 60-90 seconds). Start by warming for 60 seconds, stirring, and then warming in 30 second increments stirring after each until the mixture is melted and smooth. On the stovetop over medium-low heat.
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Set it over medium-high heat to bring the water to a gentle boil. Place a medium heat-proof bowl on top of the pot. The boiling water should not touch the bottom of the bowl. This is called a double boiler. Add the chocolate chips and butter to the bowl and use a rubber spatula to mix until melted. Set it aside to cool for 5 to 10 minutes.
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Add cocoa powder and flour, mix until well combined. Butter the inside of two ramekins and divide the batter between them. Bake for 15-20 minutes until outside is firm but centre still jiggled slightly when you shake it. Let sit for 2-5 minutes to allow it to cool slightly. Add ice cream or whipped cream to the top and enjoy!
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Cake: Preheat oven to 200°C / 390°F (180°C fan). Grease & dust moulds: Grease 4 x 170ml / 5.75oz dariole or pudding moulds with butter then dust insides with cocoa powder, tapping out excess. (Note 4) Melt chocolate and butter: Place chocolate and butter in a bowl. Microwave in 30 second bursts, stirring in between.
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Place 2 large eggs and 2 large egg yolks in the bowl of a stand mixer. Let sit until room temperature. Arrange a rack in the middle of the oven and heat the oven to 400℉. Finely chop 6 ounces bittersweet chocolate or measure out 1 scant cup bittersweet chocolate chips (no need to chop); place in a medium bowl.
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Coat a slow cooker with nonstick spray. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt. In a second bowl, whisk together the milk, melted butter, and vanilla. Make a well in the middle of the dry ingredients. Pour the wet ingredient in to the well and whisk until smooth.
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Combine the butter and chocolate chips in a microwave safe bowl and microwave in 30 second increments, stirring between each, until fully melted. In a stand mixer fit with the whisk attachment, beat together the eggs, egg yolks, vanilla extract, and sugars until frothy, and pale in color, about 2 minutes.
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Melt the chocolate chips and butter. Add both to a small microwave-safe bowl and microwave for 45 seconds. Stir, then continue in 30-second intervals, stirring in between, until melted and smooth. Start the batter. In a large mixing bowl, combine the eggs, egg yolks, sugar, salt, and vanilla.
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Steps to Make Molten Lava Cakes. Preheat oven and prep ramekins - Preheat the oven to 425 degrees F. Spray four 8-ounce ramekins with baking spray and place on a baking sheet. Melt the butter and chocolate - Pour 1 cup of water in a small saucepan and place over medium heat. Set a small glass or metal bowl over the top of the pan and add the butter and chocolate.
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Directions. Preheat oven to 350° F. Butter an 8x8 squash baking pan or 9-inch cake pan and set aside. Place flour, sugar, 1/4 cup cocoa powder, baking powder, and salt into a large mixing bowl and whisk. Using an electric mixer, beat in the butter and milk and mix until smooth and lump-free.