Description
Rich and indulgent chocolate lava cakes with a soft, molten center, perfect for a quick yet elegant dessert.
Ingredients
Baking spray, for spraying custard cups
1 stick butter
2 ounces bittersweet chocolate
2 ounces semisweet chocolate
1 1/4 cups powdered sugar
2 whole eggs
3 egg yolks
1 teaspoon vanilla extract
1/2 cup all-purpose flour
Vanilla ice cream, for serving
Instructions
- Preheat oven to 425°F (220°C). Spray four custard cups with baking spray and place on a baking sheet.
- In a microwave-safe bowl, combine butter, bittersweet chocolate, and semisweet chocolate. Microwave on high for about 1 minute until butter is melted, then whisk until smooth.
- Stir in powdered sugar until well blended.
- Whisk in eggs and egg yolks, then vanilla extract.
- Gently stir in flour until just combined.
- Divide batter evenly among custard cups.
- Bake for about 13 minutes, until sides are firm but centers remain soft.
- Let stand for 1 minute, then carefully invert onto plates.
- Serve warm with vanilla ice cream.
Notes
- For peanut butter swirl, add a teaspoon of peanut butter in the center before baking.
- For mocha flavor, add 1 teaspoon instant espresso powder with flour.
- Best enjoyed immediately for molten center effect.
- Batter can be made ahead and refrigerated for up to 24 hours.
- High-quality chocolate (at least 60% cocoa) will yield the richest flavor.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 410
- Sugar: 33g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 175mg
