These rich chocolatey lava cakes only look intimidating but they’re very quick and easy to make. They can be made hours in advance, and refrigerated until ready to serve. If you want to impress your guests with a warm dessert, these are ready in a matter of minutes.
Ingredients:
12 oz semisweet chocolate chips
1 1/2 stick of butter
3 eggs
1 egg yolk
2 tsp vanilla
3/4 cup powdered sugar
3/4 cup flour
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Directions:
1. Preheat your oven to 410 degrees Fahrenheit. Over a double boiler, melt butter and chocolate chips . Keep stirring until it reaches a smooth silky consistency.
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2. In a bowl, lightly beat the eggs and egg yolk. Then beat in the powdered sugar, vanilla, and melted chocolate. Sift the flour with a mesh strainer and whisk it into the chocolate mixture.
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3. Spray each ramekin with nonstick spray and fill with the batter. Make sure not to fill each one all the way to the top. I used 4 oz ramekins.
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4. Place each filled ramekins on a baking sheet and bake for 8 minutes. If you refrigerate your lava cakes, bake them for about 10-12 minutes.
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5. Once they’re done, flip them over onto a plate. Or you can always eat them straight out of the ramekin if you prefer not to flip them. Serve warm with berries or ice cream.
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Tip: You can fill the ramekins, cover them with plastic wrap and refrigerate for up to 6 to 8 hours before baking them.
5.0 from 1 reviews
Chocolate Lava Cake
 
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Cook time
Total time
 
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Serves: 7 lava cakes
Ingredients
  • 7 (4 oz ramekins)
  • 12 oz semisweet chocolate chips
  • 1½ stick of butter
  • 3 eggs
  • 1 egg yolk
  • 2 tsp vanilla
  • ¾ cup powdered sugar
  • ¾ cup flour
Instructions
  1. Preheat your oven to 410 degrees Fahrenheit. Over a double boiler, melt butter and chocolate chips . Keep stirring until it reaches a smooth silky consistency.
  2. In a bowl, lightly beat the eggs and egg yolk. Then beat in the powdered sugar, vanilla, and melted chocolate. Sift the flour with a mesh strainer and whisk it into the chocolate mixture.
  3. Spray each ramekin with nonstick spray and fill with the batter. Make sure NOT to fill each one all the way to the top. I used 4 oz ramekins.
  4. Place each filled ramekins on a baking sheet and bake for 8 minutes.If you refrigerate your lava cakes, bake them for about 10-12 minutes.
  5. Once they're done, flip them over onto a plate. Or you can always eat them straight out of the ramekin if you prefer not to flip them. Serve warm with berries or ice cream.