WATCH: How to Make a Molten Chocolate Lava Cake

 

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.