Chocolate Lava Cakes Recipe

2 1 1
Chocolate Lava Cakes Recipe
Chocolate Lava Cakes Recipe photo by Taste of Home
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Chocolate Lava Cakes Recipe

Read Reviews
2 1 1
Publisher Photo
Since this dessert is served hot, it can be baking in the oven while you eat the main course. The recipe can easily be increased to serve more. It's a great choice for chocolate lovers.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1/3 cup semisweet chocolate chips
  • 1/4 cup butter, cubed
  • 1/3 cup superfine sugar
  • 1 large egg
  • 4-1/2 teaspoons all-purpose flour
  • 1/4 cup white baking chips
  • Confectioners' sugar

Directions

Grease the bottom and sides of two 6-oz. ramekins or custard cups. Place ramekins on a baking sheet; set aside.
In a microwave, melt semisweet chocolate and butter; stir until smooth. Set aside to cool.
In a small bowl, combine the sugar, egg and flour; stir in chocolate mixture. Fold in white baking chips. Spoon batter into prepared ramekins.
Bake at 400° until a thermometer reads 160° and cake sides are set, about 15-20 minutes. Remove ramekins to a wire rack to cool for 5 minutes. Invert onto serving plates; dust with confectioners' sugar. Yield: 2 servings.
Originally published as Chocolate Lava Cakes in Reminisce Extra January 2010, p53

Nutritional Facts

1 each: 635 calories, 40g fat (24g saturated fat), 169mg cholesterol, 219mg sodium, 68g carbohydrate (61g sugars, 2g fiber), 6g protein.

  • 1/3 cup semisweet chocolate chips
  • 1/4 cup butter, cubed
  • 1/3 cup superfine sugar
  • 1 large egg
  • 4-1/2 teaspoons all-purpose flour
  • 1/4 cup white baking chips
  • Confectioners' sugar
  1. Grease the bottom and sides of two 6-oz. ramekins or custard cups. Place ramekins on a baking sheet; set aside.
  2. In a microwave, melt semisweet chocolate and butter; stir until smooth. Set aside to cool.
  3. In a small bowl, combine the sugar, egg and flour; stir in chocolate mixture. Fold in white baking chips. Spoon batter into prepared ramekins.
  4. Bake at 400° until a thermometer reads 160° and cake sides are set, about 15-20 minutes. Remove ramekins to a wire rack to cool for 5 minutes. Invert onto serving plates; dust with confectioners' sugar. Yield: 2 servings.
Originally published as Chocolate Lava Cakes in Reminisce Extra January 2010, p53

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nott818 User ID: 1584703 110024
Reviewed Jan. 8, 2011

"This didn't work very well for me. The white chips didn't melt at all, and the flavor wasn't that great."

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