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Chocolate Lava Cakes

Imported & edited by @johnnydallas24
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Prep Time
10m
Cook Time
14m
Total Time
24m
Here's how to make incredibly decadent homemade chocolate lava cakes!
Chocolate Lava Cakes
Dessert
Chocolate Lava Cakes Image
Original Website Logo sallysbakingaddiction.com
Recipe Options

Ingredients

Servings: 4
Scale:
Scale
0.25
0.5
1
2
3
4
5
6

Optional For Topping

Steps

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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!

Nutrition Facts

  • Calories
    797kcal
    39%
  • Fat
    52g
    2%
  • Saturated Fat
    31g
    1%
  • Carbohydrates
    73g
    3%
  • Fiber
    3g
    0%
  • Sugar
    51g
    2%
  • Protein
    7g
    0%
  • Cholesterol
    278mg
    13%
  • Sodium
    65mg
    3%
Percent Daily Values are based on a 2,000 calorie diet.
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