The trick to making a perfect molten chocolate lava cake is timing. These molten chocolate lava cakes bake in exactly 18 minutes: a minute less and the cake will collapse, and a minute more and the chocolate inside will bake completely.
You’ll be in for a treat if you place a scoop of ice cream on top of this hot, chocolate-y dessert!
Molten Chocolate Lava Cake Recipe
Makes 6 cakes
1 cup semi-sweet chocolate chips or chunks
1/2 cup butter, cubed
1 1/4 cups confectioner’s sugar
2 medium eggs
2 medium egg yolks
1/3 cup all-purpose flour
Extra butter, for greasing
Vanilla ice cream, to serve (optional)
1 Preheat oven to 425°F. Lightly grease 6 2-inch molds or ramekins with butter. 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 double boiler placed 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 18 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 for 18 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.