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Chocolate Lava Cakes

Prep 10m
Cook 14m
Total 24m
Chocolate Lava Cakes
Dessert

Ingredients

4 servings

Optional For Topping

Steps

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Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

  • Calories 465kcal 23%
  • Fat 27g 41%
  • Saturated Fat 16g 80%
  • Carbohydrates 47g 15%
  • Fiber 2g 8%
  • Sugar 35g 70%
  • Protein 7g 14%
  • Cholesterol 150mg 50%
  • Sodium 150mg 6%

Percent Daily Values are based on a 2,000 calorie diet.

Notes

Make Ahead & Freezing Instructions: You can prepare the batter through step 4. Cover tightly and refrigerate for up to 2 days. Allow to come to room temperature before continuing with step 5. You can freeze the baked lava cakes for up to 3 months. Allow them to cool completely before freezing. Re-heat in the microwave.

Chocolate: Make sure to use high quality chocolate, not chocolate chips. You won't have much "lava" with chocolate chips! I suggest high quality chocolate baking bars sold in the baking aisle such as Baker's, Ghirardelli, Nestle, or Lindt. They're all typically sold in 4 ounce bars, so you will need 1 and 1/2 bars total.

Eggs: For this recipe, you need 2 whole eggs plus an additional 2 egg yolks. (Use the 2 extra egg whites in an omelet.) After 10-14 minutes in an oven this hot, the eggs should be cooked to 160℉ which is considered safe to eat. If you're concerned, you can take the temperature to be sure!

Imported & edited by @johnnydallas24

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