True decadence at its best, these chocolate lava cakes created by the Taste of Home Cooking School feature a warm, gooey chocolate center that oozes out onto the dessert plate. Whether you enjoy it garnished with a dollop of whipped cream or sprinkled with confectioners' sugar, you'll want to lick the plate clean!
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4 teaspoons sugar
1/2 cup butter, cubed
4 ounces semisweet chocolate, chopped
1 cup confectioners' sugar
2 large eggs, room temperature
2 large egg yolks, room temperature
1-1/2 teaspoons instant coffee granules
3/4 teaspoon vanilla extract
6 tablespoons all-purpose flour
1/2 teaspoon salt
Optional: Whipped cream or additional confectioners' sugar
Grease the bottoms and sides of four 6-oz. ramekins; sprinkle each with 1 teaspoon sugar. Place ramekins on a baking sheet; set aside.
In a microwave, melt butter and chocolate in a medium microwave-safe bowl; stir until smooth. Stir in confectioners' sugar until smooth. Whisk in the eggs, egg yolks, instant coffee and vanilla. Stir in flour and salt; spoon batter into prepared ramekins.
Bake at 400° for about 12 minutes or until a thermometer reads 160° and cake sides are set and centers are soft.
Remove ramekins to a wire rack to cool for 5 minutes. Carefully run a small knife around cakes to loosen. Invert warm cakes onto serving plates. Lift ramekins off cakes. Serve warm, with whipped cream or additional confectioners' sugar if desired.
Chocolate Lava Cakes Tips
Can you make chocolate lava cakes without ramekins?
You can reheat chocolate lava cakes in the microwave for just a few seconds. They may not have the same molten center after reheating, but they will still be delicious. Or, you can try the air fryer instead. Check out these air-fryer hacks while you give it a go.
Can you use chocolate chips instead of chopped chocolate to make chocolate lava cakes?
We don’t recommend using chocolate chips to make chocolate lava cakes because they contain stabilizers that won’t yield the same molten center as baking chocolate. Learn more about different types of chocolate for baking.