Simply said, I wanted to bake something sweet for my sweet. I’m not a chocolate lover, but these molten chocolate lava cakes were good. Serve with fresh whipped cream or a dollop of ice cream (my favorite of the two: simpler and just as tasty) and you’re good to go.
Another great aspect about this recipe is that it’s easy to keep all the ingredients on hand. Everything except the chocolate and powdered sugar is always in my pantry. I used some tasty dark chocolate my friend brought me back from Costa Rica. Thank you, K!
Molten Chocolate Lava Cakes
Recipe from Brandielle in the Tasty Kitchen
2 oz dark or semi-sweet baking chocolate (break the chocolate into chunks so it’ll be easy for the chocolate to melt)
1/4 cup cold butter
1/2 cup powdered sugar
1 whole egg
1 egg yolk
3 tablespoons flour
- Preheat oven to 425 degrees F.
- Liberally coat two custard cups with butter or cooking spray. (I actually used a jar and pyrex bowl. Whatever works — but note baking times will differ with smaller/larger containers)
- Microwave the butter and chocolate for 45 seconds, or until the butter has melted.
- Whisk the butter and chocolate thoroughly, until the chocolate has melted.
- Stir in powdered sugar until well blended.
- Whisk in egg and egg yolk.
- Stir in flour.
- Split between the two custard cups. Place custard cups on a baking sheet, and bake for 13-14 minutes.
- Bake until the edges are formed (not wet; it’ll look like a brownie) and the inside can still be moist-looking. Don’t cook it until it’s all dry on top, otherwise you’ll have no lava!
- Let stand one minute, scoop ice cream, and enjoy!