CHOCOLATE MOLTEN LAVA CAKES
- 1/2 cup chocolate chips or chopped chocolate
- 1/3 cup unsalted butter, plus more for greasing the pans
- 1/4 cup white sugar
- 2 tablespoons all purpose flour
- 2 large eggs
- cocoa powder, for dusting
- 1. Preheat the oven to 400F.
- 2. Grease the inside of 4 8-ounce small ramekins with butter, dust with cocoa powder, and tap out any extra.
- 3. Place the chocolate chips and butter in a medium microwave-safe bowl and microwave in 30 second increments, stirring, until melted and smooth.
- 4. Stir the sugar and flour into the chocolate mixture.
- 5. Add in the eggs and mix until smooth.
- 6. Pour the batter into the four cups, they should be about 1/2 full. Place the baking cups on a baking sheet.
- 7. Bake for 16-18 minutes, until the top and edges are set, but center is still jiggly. Let cool slightly for 2-3 minutes. Be careful as ramekins may still be hot. Serve immediately.
Top Asked Questions
What is the recipe for molten lava cake?This molten lava cake recipe makes 8 servings to savor. Heat oven to 425°F. Butter 4 small custard cups; place on baking sheet. Microwave chocolate and butter in medium microwaveable bowl on HIGH 1 min. or until butter is melted; whisk until chocolate is completely melted. Stir in sugar. Add whole eggs and egg yolks; mix well. Stir in flour.
What is classic chocolate lava cake?Classic Chocolate Lava Cake is also called Molten Chocolate Cake. The outside is soft and cake-like while the inside is silky and molten when you cut into it. These cakes are surprisingly easy to make so let’s get cookin’…
How do you eat lava cakes from a silicone Cup?Turn chocolate lava cakes out onto serving plates. Carefully turn each chocolate lava cake out onto a serving plate, and gently remove the silicone cup from over the top of it. I recommend putting the molten lava cake directly onto the plate that it will be eaten from.
What can I use instead of eggs in a lava cake?You can use chocolate chips or a chopped chocolate bar, just be sure to use 6 oz (or ¾ cup) in total before melting. Eggs. There is no substitution for the eggs in this chocolate lava cake recipe. I recommend using room temperature eggs for the best results! Granulated Sugar.
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- In a double boiler, over simmering water, melt the butter with the chocolate. In a medium bowl, beat the eggs with the egg yolks, sugar and salt at high speed until thickened and pale.
- Whisk the chocolate until smooth. Quickly fold it into the egg mixture along with the flour. Spoon the batter into the prepared ramekins and bake for 12 minutes, or until the sides of the cakes are firm but the centers are soft. Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Serve immediately.
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- Preheat oven to 425 degrees and grease 4 (6 ounce) ramekins, place on baking sheet. In a large microwavable bowl microwave butter and chocolate for 1 minute or until butter is melted, stir until chocolate is completely melted.
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