Chocolate Lava Cakes
Sweet cake with a deliciously gooey center for the ultimate chocolate indulgence.
Servings: 4 servings
- 1 C semi-sweet chocolate chips or dark
- 1/2 C unsalted butter
- 3 eggs room temperature
- 3 Tbsp granulated white sugar
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/2 tsp espresso or finely ground coffee
- 3 Tbsp all-purpose flour or gluten free flour blend
Preheat the oven to 400°F. Spray ramekins with non-stick spray. Set aside.
In a medium microwavable bowl (or over a double broiler) heat chocolate chips and butter in 30 second intervals stirring between each heating until melted and no lumps remain.
To the chocolate, add sugar, vanilla, salt, and espresso. Stir.
Mix in the eggs. Then gently mix in the flour.
Pour equally into 4 ramekins and place on a baking sheet.
Bake for 11-16 minutes.*
Remove from the oven and allow to cool for 2 minutes keeping in mind that they will continue to cook while in the hot ramekins.
Remove from the ramekins and serve warm. Tastes great with ice cream, powdered sugar, berries, or whipped cream (ar all of the above).
To make ahead of time, pre-make the batter and place in ramekins then cover and put in the refrigerator. When ready, bake as directed.
*I prefer mine pretty lava-ey so I only cook 11-12 minutes (the outside is firm but the middle is very jiggly) but cook longer if you want a more solid cake.
Calories: 568kcal | Carbohydrates: 37g | Protein: 8g | Fat: 43g | Saturated Fat: 26g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 200mg | Potassium: 319mg | Fiber: 4g | Sugar: 26g | Vitamin A: 910IU | Calcium: 54mg | Iron: 4mg