Mini Molten Chocolate Cakes (a.k.a. Chocolate Lava Cakes)
 
Prep time
Cook time
Total time
 
Adapted from Better Homes and Gardens New Baking Book
Author:
Serves: 9
Ingredients
  • 1 cup salted butter
  • 1¼ cup good quality semisweet chocolate chips (you can use bittersweet, too, but it will be CRAZY rich)
  • 4 eggs
  • 4 egg yolks
  • ½ cup powdered sugar, sifted
  • 2 teaspoons vanilla extract
  • ⅓ cup flour
  • 3 tablespoons cocoa powder
  • ¼ teaspoon salt
Instructions
  1. Preheat oven to 400ºF.
  2. In a small heavy saucepan, melt butter and chocolate chips over medium-low heat. Once melted, set aside to cool.
  3. Add the eggs, egg yolks, and vanilla to a large bowl or the bowl of a stand mixer. Sift the powdered sugar into the bowl. Beat on high with a stand mixer or hand mixer for 5 minutes. Mixture should be pale yellow and thickened.
  4. While eggs are mixing, grease 9 5-oz. ramekins then coat with granulated sugar. Set aside.
  5. Add chocolate mixture to egg mixture and beat on medium speed until just mixed, about 30 seconds total.
  6. Sift flour, cocoa powder and salt into the bowl. Beat on low speed, just until blended, about 15 seconds. Scrape down sides of bowl with a spatula and give it one more quick stir by hand.
  7. Spoon batter into prepared dishes, dividing evenly. Ramekins should be about ⅔ full.
  8. Bake for 10-14 minutes, until the cakes have risen slightly, feel firm at the edges and are softer in the center when pressed gently with your finger. The hardest part of this recipe is taking the cakes out at the right moment! Too soon and there is too much lava, too late and there is no lava. The cakes will have risen about a ¼ inch and look cooked on the top surface. The center should feel softer than the edges and be a dimple. Rest assured these cakes are still gooey goodness even if you pass the lava stage, so don't stress.
  9. Cool in dishes for 5 minutes, then, using pot holders, invert each cake onto a serving plate. Cool 15 minutes before serving. I personally just keep the lava cakes in the ramekins - I think it's prettier this way, it's easier, and it's just as delicious!
  10. Optional: serve sprinkled with sifted powdered sugar and chocolate spirals and raspberries. I never do this. I just care about eating the cake as quickly as possible.
Recipe by This Week for Dinner at https://thisweekfordinner.com/mini-molten-chocolate-lava-cakes/