Copycat Red Lobster Lava Cake Recipe

Red Lobster Lava Cake

red lobster lava cake

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Copycat Red Lobster Lava Cake

Any recipe that starts out with chocolate, butter, and sugar has GOT to be good!  And this recipe is better than good.  It’s amazing!  I’ve ordered lava cake at many restaurants, but Red Lobster has to be the best.  Unfortunately, the one near me stopped serving it, despite my protests, so I figured out how to make Copycat Red Lobster Lava Cake at home.  Remarkably, it’s pretty easy and it makes not just one Copycat Red Lobster Lava Cake, but six!  Now I can have them ready in the fridge for whenever I need my chocolate fix!

How Does the Center of a Copycat Red Lobster Lava Cake Stay Liquid

That was a question I always asked myself when I was ordering these wonderful little treats.  The trick is freezing Copycat Red Lobster Lava Cake in an oven proof, single serve dish.  You bake them frozen, and not completely, so the center is hot but gooey and delicious, the trademark of a Copycat Red Lobster Lava Cake.  But shhhh!  Don’t tell everyone the secret!  Let them wonder how you did it!

Copycat Red Lobster Lava Cake

Copycat Red Lobster Lava Cake

Ingredients

Instructions

  1. Spray 6 custard cups with cooking spray; set aside.
  2. In a small saucepan, melt the chocolate chips over medium-low heat until smooth.
  3. Add the butter, a little at a time, and stir until incorporated.
  4. Add the sugar and stir. Heat until smooth and melted.
  5. Pour the chocolate mixture into a large bowl and set aside.
  6. In a small bowl, mix the flour, cocoa powder, and baking powder.
  7. With a hand mixer, mix the flour mixture into the chocolate mixture.
  8. Add the eggs, one at a time and mix well.
  9. With the mixer on the medium setting, mix for 6 minutes.
  10. Pour the cake batter into the prepared custard cups evenly. Cover with plastic wrap and freeze at least overnight.
  11. Heat oven to 375 degrees F.
  12. Remove plastic wrap and bake cakes 15 to 18 minutes, until the edges are firm and the center is moist.
  13. Remove from oven and cool for 5 minutes.
  14. Invert on a serving plate and serve warm.
http://www.raininghotcoupons.com/copycat-red-lobster-lava-cake/

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Copycat Red Lobster Lava Cake for Company

Seriously, why would you give delicious Copycat Red Lobster Lava Cake to company?  Oh…wait.  Yeah, I probably shouldn’t hog these all to myself, but they are so good!  If you need to, you can multiply this recipe and make a big batch for a gathering.   You might have to let Copycat Red Lobster Lava Cake cook another minute or three, with more than 6 in the oven.

Ingredients:

  • 6 oz chocolate chips
  • 10 T butter, cut into pats
  • ½ C sugar
  • ½ C flour
  • 3 T cocoa powder
  • ¾ t baking powder
  • 3 eggs

 Directions:

  1. Spray 6 custard cups with cooking spray; set aside.
  2. In a small saucepan, melt the chocolate chips over medium-low heat until smooth.
  3. Add the butter, a little at a time, and stir until incorporated.
  4. Add the sugar and stir.  Heat until smooth and melted.
  5. Pour the chocolate mixture into a large bowl and set aside.
  6. In a small bowl, mix the flour, cocoa powder, and baking powder.
  7. With a hand mixer, mix the flour mixture into the chocolate mixture.
  8. Add the eggs, one at a time and mix well.
  9. With the mixer on the medium setting, mix for 6 minutes.
  10. Pour the cake batter into the prepared custard cups evenly.  Cover with plastic wrap and freeze at least overnight.
  11. Heat oven to 375 degrees F.
  12. Remove plastic wrap and bake cakes 15 to 18 minutes, until the edges are firm and the center is moist.
  13. Remove from oven and cool for 5 minutes.
  14. Invert on a serving plate and serve warm.

 

Anyway you make Copycat Red Lobster Lava Cake, they are delicious!

Comments

  1. I am definitely making these! Pinned!

  2. Umm. You pour the chocolate mixture into a bowl and set it aside. Then, according to the recipe, you never do anything with it. You never state how it gets incorporated into the cake.

    • Fay Dozier says

      Chuck, I thought that too, but I reread it and it’s there–you mix the dry ingredients into the mixture (Step 7) and then pour in baking cups–not sure how it’s going to flow out, but that’s what it says.

  3. Uhmmmm Chuck: See step 7 —

  4. What kind of custard cups will tolerate going from freezer to a 375º oven without breaking? I have Pyrex but not sure they can do the rapid temp change.

    • Why don’t you just put it in muffin tins, yep that would eliminate that problem, wouldn’t it?

      • I believe the recipe states to use individual custard cups both in the instructions and the lead in narrative. That would permit having them prepared in the freezer for use rather than baking an entire muffin tin full. Thank you for your anyhow.

  5. This cake looks yummy! I want to try to make it! You don’t show a recipe for the chocolate filling that is in the cake picture. You only show the cake recipe. Also, what size custard cups do we use? Thank you. 🙂

  6. This cake looks yummy! I want to make this cake. 🙂 You don’t show a recipe of the filling that the picture of the cake shows. You only show a cake recipe. Also, what size of custard cup do we use? Thank you. 🙂

  7. Have you tried refrigerating them overnight?

  8. Patricia Stuart says

    Has anyone ever tried this with white cake, as in do not put cocoa in the cake batter? I am not crazy about chocolate cake but the rest of the dessert sounds yummy. I know the question was asked what kind of custard cups can go from the freezer to the oven?

  9. what is 10 T butter/?

  10. I would never have guessed the frozen pat, ingenious! I’d use disposable foil pot pie pans instead of custard cups, why risk your precious ramekins, especially if giving them as gifts?

  11. Are some of you people serious, this has got to be a joke. It plainly says that freezing it overnight and not cooking it all the way through was Red Lobsters secret to getting the lava center. Do y’all read the post or do you just start commenting.

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