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Chocolate Lava Cake

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Since I posted a Valentine craft yesterday, I thought it only fitting that today I post a Valentine’s Day dessert. And of course it involves chocolate, because you can’t have Valentine’s Day without chocolate. At least not in my world.  🙂

Some people call this chocolate molten cake, some people call it chocolate lava cake. I call it a little piece of heaven on earth. And I am wondering to myself why the heck I didn’t try it out before now! It is so simple to make, tastes incredible, and is sure to wow your guest. Well, at least it wowed my four boys and hubbie. They were quite impressed when they cut into their cakes and saw all the yummy chocolate gooey-ness oozing out.

At first glance, it looks pretty plain Jane:
chocolate lava cake-recipeBut then you cut into it. Holey baloney, does that look fantastic or what?
chocolate lava cake-recipe

I served this with vanilla ice cream. It’s the right thing to do. Either that, or fresh whipped cream. Totally not optional in my opinion. Which is the correct opinion of course. 🙂

Chocolate Lava Cake

6 oz semi-sweet chocolate (I used high quality chocolate chips)
3/4 cup butter
1 1/2 cups powdered sugar
3 eggs
3 egg yolks
9 Tbsp flour
Butter 6 ramekins or custard cups. Put chocolate and butter in a large glass bowl. Melt in microwave at 50% power, stirring every 30 seconds till smooth. Whisk in powdered sugar till thoroughly combined and melted. Whisk in eggs and yolks. Stir in flour. Divide batter between the 6 ramekins. Place on a cookie sheet. Bake in a preheated 425° oven for 13-14 minutes. Center will still be slightly jiggly. Let stand for a couple minutes, then invert onto small plates. Serve with whipped cream or vanilla ice cream.

 


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Comments

  1. can this receipe be made in a spring fold pan I have I believe a small springs fold pan and in my Bible study everyone takes turns
    bringing a dessert. If I can how much of the ingdients should I put into this pan
    thank you

    Reply

    • I don’t think it would work in a larger pan. The reason the middle stays melted is because the smaller pan allows the outside of the cake to bake quickly. In a larger pan, you would have to bake for a longer amount of time, so you wouldn’t get a lava cake. Sorry. 🙁

  2. Hi.

    I can´t wait to try this out. What size of ramekins do you use? Since I don´t have any, I have to get some and would love to know the best size.

    Reply

    • My friend makes similar cakes and freezes them. She freezes them on a cookie sheet first then puts them in a gallon freezer bag. They thaw quickly and are yummy if reheated.

  10. I made this recipe last night and OMG…AMAZING!!!! Even my husband whom is very picky… commented several times how good it was. And I didn’t even have ice cream or whipped topping to serve. We will try it that way next time. TFS

    Reply

    • So glad you liked it! I’ve been craving it, so I need to make it again. I could probably have it every week and not complain. 🙂

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