COPYCAT CHILI’S MOLTEN LAVA CAKES #CHOCOLATE #ICECREAM
The pastry is a wet, chocolate cake loaded up with a flavorful fudge sauce, beat with dessert that has a hand crafted enchantment chocolate shell on it. It is served warm and the virus frozen yogurt is a heavenly differentiation.
To make the cake, you're simply going to utilize a boxed cake which we will specialist up utilizing acrid cream. It makes an extremely soggy cake that holds up well to the fudge inside.
So as to make a liquid magma cake you have to fill it with hot fudge and after that stop it for a bit so when you warm up the cake the fudge spills out as opposed to being consumed by the cake. Does that bode well?
INGREDIENTS:
- 1 Duncan Hines Fudge Cake Mix
- 3 Large Eggs
- 1 Cup Milk
- 1/2 Cup Oil
- 1/2 Cup Sour Cream
- Vanilla Ice Cream
- Chocolate Shell Ice Cream Topping
- Caramel Sauce
HOT FUDGE:
- 1 (14-oz.) can sweetened condensed milk
- 1 (12-oz.) bag semi sweet chocolate chips
- 4 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- 1 pinch salt
MAGIC SHELL:
- 2 Cups Chocolate Chips (we do half milk half semi sweet or all semi sweet)
- 1/4 Cup Coconut Oil
INSTRUCTIONS:
- In a large bowl, stir together the dry cake mix, eggs, sour cream, milk and oil.
- Spray a large Cupcake pan with nonstick spray and evenly distribute batter 3/4 way full. Bake according to package directions.
- Turn the cakes out onto their tops creating a "volcano" and allow to cool.
- Using a pairing or serrated knife, gently cut a hole out of the center without going clear to the bottom.
- Fill with hot fudge that is cool and then slice off the bottom circle of the piece of cake you removed and place it on the hot fudge hole like a lid.
- Freeze for 30 minutes, up to 2 days with plastic wrap over the pan of cakes.
- Remove the cakes from the freezer and reheat in the microwave until warm, about 30 seconds.
- Top with ice cream, caramel, and magic shell.
HOT FUDGE
- Melt all of the ingredients in a medium sauce pan over medium heat.
- Bring to a boil, stirring constantly.
- Continue to boil and stir for two minutes.
- Remove the pan from the heat and continue to stir for one minute.
- Allow the fudge sauce to cool.
MAGIC SHELL:
- Place the chocolate in a microwave safe bowl along with the coconut oil and slowly heat for 30 second intervals, stirring often until melted.
- Serve over cold ice cream and it will harden.
NOTES:
- These cakes are so great to be made ahead of time, but don't forget to cover with saran wrap so ice crystals don't form.
For more detail :http://bit.ly/2JTpZpM
