Chocolate Lava Cakes

These tips will help you make some yummy Soft Center Chocolate Lava Cakes.

Makes four 4 oz. Cakes

  • 4 oz. dark sweet chocolate, chopped fine
  • ¼ lb. unsalted butter
  • 2 each, eggs
  • 2 each, egg yolks
  • ¼ cup sugar
  • ¼ cup all-purpose flour

Preheat oven to 350 degrees Fahrenheit.

Melt chocolate and butter over double boiler.

In separate bowl, whip eggs, yolks and sugar rapidly until sugar dissolves and it becomes very thick and pale yellow.

Sift flour into eggs and sugar. Whisk to combine.

Add warm chocolate and butter. Whisk until smooth.

Divide the batter equally into four ½-cup ramekins or custard cups that have been coated with vegetable spray or rubbed with butter.

Place cups in a casserole dish and pour very hot water so it goes halfway up the sides of the molds.

Bake about 15 minutes at 350 degrees Fahrenheit. Remove from oven when still slightly liquid in center. A spot about the size of a quarter in the center should still look wet.

Let cool for two minutes. Un-mold onto plate and dust with cocoa powder.

Serve immediately with ice cream, fresh fruit, mint, etc.


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