chocolate molten lava cakes




INGREDIENTS
  • 1/2 cup butter
  • 4 squares semi-sweet baking chocolate (4 ounces)
  • 1 cup powdered sugar
  • 2 whole eggs
  • 2 egg yolks
  • 6 Tablespoons all-purpose flour or gluten-free baking blend

INSTRUCTIONS
  1. Preheat the oven to 425 degrees. Grease 4 six-ounce ramekins with butter and set aside.
  2. In a microwave-safe bowl add the butter and chocolate. Microwave on high until the butter melts and the chocolate starts to soften, about 1 minute.
  3. Mix the chocolate and butter together until no lumps remain. If you need to microwave it a bit longer you can.
  4. Add powdered sugar and stir to combine.
  5. Add the eggs and egg yolks and stir to combine.
  6. Add the flour and stir to make a thick batter.
  7. Place the batter in the prepared ramekins. Place the ramekins on a baking sheet to easily move them in and out of the oven.
  8. Place the baking sheet and ramekins in the oven. Bake for 12-13 minutes until the edges are set and the center is soft (but it won’t be glossy or super jiggly).
  9. Let the cakes rest for 2 minutes and then invert them onto a serving plate.
  10. Serve right away with freshly whipped cream and berries or vanilla ice cream.

NOTES
  • A 4 cup glass Pyrex measuring cup is the perfect size to make the batter in and then you have a nice little lip to pour from too.
  • If you don’t have semi-sweet baking chocolate you can substitute good quality chocolate chips (it’ll be just over ½ cup of chocolate chips). I like the Guittard brand of semi-sweet and extra dark chocolate chips for this recipe.
  • You make need to run a thin knife around the edge of the cake (between the cake and the ramekin) before you invert them on a serving plate.
  • If you have a hard time getting the cakes out of the ramekins you can always serve them in them.
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