Molten Chocolate Lava Cake

Not only is this gooey cake quick and easy to throw together, it is chocolaty and delicious!


Probably the most important thing to remember when making this recipe, is to be careful not to overbake the cake. It goes from "lava cake" to "chocolate muffin" very quickly.

I opted out of the whipped cream, but feel free to pile it on. I'm sure it would be delish!

Molten Chocolate Lava Cake

Adapted from Tasty Kitchen
Serves 4

4 oz semi-sweet baking chocolate
1/2 cup butter
1 cup powdered sugar
2 whole eggs
2 egg yolks
6 tbls. flour (or 6 tbls. Soft White wheat flour)
2 tbls. cocoa powder

For fresh whipped cream:

1 cup whipping cream
1 tablespoon sugar (or honey sucanat)

Instructions:

Preheat your oven to 425º.

Grease 4 custard cups (ramekins) and place onto a cookie sheet, (or you can bake all the batter in one loaf pan).

Over low heat, or in the microwave, melt butter, then add chocolate. Stir until both are fully melted and smooth.

Stir in sugar until incorporated. Whisk in the yolks and whole eggs. Stir in the flour and cocoa.

Divide batter between the ramekins, or pour all of the batter into loaf pan.

Bake 12-14 minutes for ramekins, (20-25 minutes for loaf pan), until sides are firm and center is soft. Let stand for about 1 minute. (Do not overbake, or all of your chocolate "lava" will become cake).

Combine the whipping cream and sugar. Whip until it is stiff.

To serve, invert the cakes onto plates, and top with the whipped cream, (if using the loaf pan, you can just spoon the cake out from the pan). Best served warm. Enjoy!