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This is a video about exactly how you can make chocolate lava cake in a dutch oven! Everybody loves chocolate molten lava cake, and when you make it in a dut.
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Preheat oven to 400℉. Over low heat, melt butter and chocolate in dutch oven until smooth. Stir occasionally and be careful because the handles will get hot. Remove from heat. Stir in vanilla, then mix in powdered sugar. The consistency will be pretty thick. Add egg and egg yolk and mix completely. Stir in flour, cocoa powder, and salt.
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Melt butter, chocolate, and ⅔ cup cocoa in Dutch oven over low heat, stirring frequently, until smooth, 2 to 4 minutes. Remove pot from heat and let cool slightly. 2. Whisk brown sugar, ⅔ cup granulated sugar, and remaining ⅔ cup cocoa together in bowl, breaking up any large clumps of brown sugar with fingers.
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Cherry Chocolate Lava Cake - your new favorite Dutch Oven treat is such an easy dump cake. All you need is:Ingredients:1 - box - chocolate cake mix1 - can ch.
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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. Whisk the flour, confectioners' sugar, and salt together in a small bowl.
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Place them on a baking sheet. Melt the chocolate and butter together on low heat over a stove or in 30 second increments in a microwave until just melted, stir smooth and set aside. In a mixer (or by hand) whisk your egg and yolks together till foamy and well combined, about a minute with an electric mixer.
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Put lid on dutch oven and carefully move over to the charcoal grill rake not directly in the coals on bottom. Place 16 charcoal on the lid of the oven. Make a circle of 8 charcoal that will serve as the base heat for baking the cake. Place the dutch oven over the circle and let the cake bake for approximately an hour and 30 minutes.
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STEP 6: Add the melted chocolate to the egg-sugar mixture, whisk until just combined. STEP 7: Add 1 Tbsp + a big pinch sifted flour (0.4 oz/10g). STEP 8: Gently fold to combine. STEP 9: Divide the batter evenly between the two ramekins (fill it up to approx. ¾ of their height, cakes will rise only slightly).
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Line the Dutch oven. Put a cup of whole pecans in the bottom of the lined pot. Spread the entire container of coconut pecan frosting over the whole nuts. Dump the cake mix frosting and smooth it out. Slowly pour 16 oz of the carbonated liquid on top, covering the cake mix. Sprinkle the remaining pecans over the cake.
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Step 2. Pre-Heat The Oven, Add Batter And Bake. Pre-heat 12-inch Dutch oven to 450°F. (33 total coals = 22 coals on the lid / 11 coals below the oven.) If you are using a different oven size, see my Dutch Oven Temperature Chart for the number of charcoal briquettes to use and other cooking tips. Step 3.
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Instructions. Heat oven to 425°F. Butter 6 ramekins or spray with non-stick cooking spray. Place on to a baking sheet, then set aside. Microwave chocolate and butter in medium microwaveable bowl on HIGH for 1 minute, or until butter is melted. Vigorously stir until chocolate is completely melted.
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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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Prepare approximately 18 pieces of charcoal using the charcoal chimney. Line a Dutch oven with a Dutch oven liner. Pour the caramel sauce into the bottom of the Dutch oven. Dump the cake mix on top of the caramel. Slowly pour the soda over the cake mix. Sprinkle the bag of chocolate chips on top of the cake mix.
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Open the soda and slowly pour over the cake mix. It will foam but should not overflow if you go slowly. Sprinkle the chocolate chips on top of the soda. Put the lid on the dutch oven. Place 16 charcoal on the lid of the oven and 8 underneath. Make a circle of 8 charcoal that will serve as the base heat for baking the cake. Bake for 45-60 minutes.
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Instructions. Prepare 24+ pieces of charcoal. Line the dutch oven with a liner or spray with cooking oil. Open the pie filling and dump it into the bottom of the dutch oven. Layer the chocolate cake mix on top of the cherry filling. Open the soda and slowly pour over the cake mix.
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Create hot coals for the dutch oven. Line the dutch oven with foil and spray with cooking spray. Mix the cake mix and soda together. Fold the chocolate chips and mini marshmallows into the batter. We used about a half a bag of chips and about a 1/3 a bag of the marshmallows. Spread the batter into the dutch oven.
