Chocolate Lava Cake

The secret to eating this? Make sure each bite contains cake, lava, and ice cream!

Makes 6 cakes  Prep Time 15 minutes  Baking Time 7 to 9 minutes

1 cup semisweet chocolate chips
1/2 cup butter
1 1/4 cups confectioners’ sugar
2 eggs
2 egg yolks
1/3 cup all-purpose flour
whipped cream or vanilla ice cream to serve

1   Preheat oven to 425°F. Butter 6 molds or ramekins. Place on a baking sheet.

2  Microwave chocolate and butter in a large microwaveable bowl on high for 1 minute or until butter is melted. You can also melt this in a small saucepan over medium heat. Stir with a wire whisk until chocolate is completely melted.

3   Stir in sugar until well blended.

4   Blend in eggs and egg yolks with a wire whisk.

5   Stir in flour. Divide batter among prepared molds.

6   Bake for 7 to 9 minutes or until sides are firm but centers are soft. (Timing is critical to get a gooey center. Make sure to initially set a timer to 7 minutes. Increase by 1 minute at a time if cakes are not yet done. Remove cakes from oven when the sides are set and the center is still a bit wet but not runny.)

7   Let stand for 1 minute. Carefully run a small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with a whipped topping or ice cream.

Chocoholic tip Want something truly chocolatey? Instead of vanilla ice cream, top the lava cakes with your favorite brand of chocolate ice cream instead!

Photography by David Hanson | Styling by Paulynn Chang Afable

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