Easy Molten Chocolate Lava Cake

READY IN: 24minsYIELD: 4 ramekins


  • 12 cupunsalted butter, plus more for greasing molds
  • 4ouncessemi-sweet chocolate chips
  • 2ouncesbittersweet chocolate chips
  • 4largeeggs
  • 14 cupsugar
  • 2teaspoonsflour, plus more for dusting molds

    Serving Size: 1 (135) g

    Servings Per Recipe:4

    Calories: 535.4

    Calories from Fat 393 g 73 %

    Total Fat 43.7 g 67 %

    Saturated Fat 25.8 g 128 %

    Cholesterol 247 mg 82 %

    Sodium 80.8 mg 3 %

    Total Carbohydrate36.2 g 12 %

    Dietary Fiber 4.1 g 16 %

    Sugars 28.3 g 113 %

    Protein 9.7 g 19 %


  • Put butter in medium bowl and melt it in microwave. Add chocolate chips to hot butter and stir until melted.
  • Crack 2 eggs into a bowl and add 2 egg yolks (repurpose extra whites). Add sugar and beat or whisk until light and thick – about 2-3 minutes.
  • Add egg mixture and 2 teaspoons of flour to melted chocolate. Beat until combined and smooth.
  • Butter and lightly dust four 4-ounce molds with flour or cocoa powder. Tap out excess flour/cocoa powder. Divide the batter among the molds. **At this point you can refrigerate them up to 3 hours (I’ve done overnight); just bring them back to room temperature before baking.
  • Not necessary step – add about 12 chocolate chips to the each mold and push down with a toothpick.
  • Heat oven to 450º. Put molds on rimmed baking sheet and bake 7-9 minutes — I do 9 minutes; until cakes have puffed up a bit. The tops are barely set and the cakes still jiggle slightly when shaken. Let sit for 1 minute.
  • Put a plate on top of ramekin and carefully invert the cake onto plate. Let sit for 10 seconds, then lift up the ramekin. Serve immediately with ice cream or whipped cream.
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