
Molten Lava Chocolate Cakes
Only six ingredients are used to make this impressive dessert that will satisfy even the strongest chocolate cravings!
8 oz. semi-sweet chocolate chips
6 T. unsalted butter
1 t. vanilla extract
3 eggs
¼ t. salt
¼ c. flour
Preheat oven to 450°
Equipment: (6) 4oz ramekins
- Create a double boiler by filling a large stock pot 1/3 of the way with water and bring it to a boil over medium-high heat. Place a large heat proof bowl (stainless steel or glass—NOT plastic) over the pot. Make sure that the water is not touching the bottom of the heat proof bowl.
- In the heat proof bowl, add chocolate and butter and stir with a whisk until all the chocolate is melted and smooth. Remove from heat and carefully take the bowl off the pot.
- Let the chocolate cool slightly and add vanilla extract and eggs and whisk until smooth.
- Add flour and salt and continue to whisk until all the mixture is smooth.
- Prepare four oven-safe ramekins, brush with butter and sprinkle with sugar to fully coat the inside of each ramekin. Shake any additional sugar out of the ramekin.
- Divide the chocolate mixture among each ramekin.
- Place ramekins on a cookie sheet and bake for 10-12 minutes. An indicator that they are ready is when the outside side edge of the cake is firm and the center is soft. Let rest for 1 minute or until cool enough to handle.
- To serve cakes, invert each ramekin on an individual plate while the cake is warm. Dust with powdered sugar and serve immediately.
- Create a double boiler by filling a large stock pot 1/3 of the way with water and bring it to a boil over medium-high heat. Place a large heat proof bowl (stainless steel or glass—NOT plastic) over the pot. Make sure that the water is not touching the bottom of the heat proof bowl.
- Serves 4
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