Molten Chocolate Cake

A molten chocolate lava cake with raspberries

Course Dessert

Cuisine American

Rich and warm chocolate cake surrounds a decadent chocolate chocolate sauce to create dessert that is downright irresistible.

Prep Time 10

Cook Time 13

Total Time 23

Servings cakes

Ingredients

▢ 4 ounces chocolate semi-sweet, dark chocolate or bittersweet work best
▢ 1/2 cup butter
▢ 2 large eggs
▢ 2 large egg yolks
▢ 1 cup powdered sugar
▢ 1 teaspoon vanilla extract
▢ 1/2 cup all-purpose flour
▢ pinch kosher salt
▢ 1/2 teaspoon espresso powder optional

Instructions

Heat oven to 425°F. Butter 6 ramekins or spray with non-stick cooking spray. Place on to a baking sheet, then set aside.
Microwave chocolate and butter in medium microwaveable bowl on HIGH for 1 minute, or until butter is melted. Vigorously stir until chocolate is completely melted. If needed, microwave an additional 15 seconds,until the chocolate is melted. Cool slightly.
In a large mixing bowl, whisk eggs and egg yolks until fully combined. Beat in powdered sugar and vanilla extract.
Beat in butter and chocolate mixture until well blended.
Stir in flour, salt and espresso powder, by hand, until just combined.
Divide batter equally between ramekins (about 1/2 cup if using 6 oz. ramekins) and place them, evenly apart, on a baking sheet.
Bake for 12 to 14 minutes or until the edges of the cakes are firm but centers are still soft. Let stand for 1 min.
Carefully run knife around cakes to loosen; invert into dessert plates. Serve warm topped with ice cream, whipped cream, fruit or powdered sugar.

Notes

Unbaked batter can be stored for up to 24 hours, in a covered container, in the refrigerator. Baking time may have to be slightly increased in order to account for the chilled batter.

Baked cakes can be stored in an airtight container, in the refrigerator for up to 3 days.

Nutrition

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