Chocolate Lava Cakes
These chocolate lava cakes are easy to make and bake up with a rich, velvety exterior and warm, gooey centers. They can be made with or without dairy, and they're the best way to celebrate Valentine's day or satisfy a serious chocolate craving.
Servings: 4
Calories: 575kcal
Ingredients
- 6 ounces semisweet chocolate chips*
- ½ cup 1 stick dairy free butter
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 6 tablespoons powdered sugar
- 1/4 teaspoon coarse salt
- 1/4 cup all-purpose flour
- Cocoa powder for dusting
Instructions
- Mise en place. Preheat your oven to 425˚F. Grease 4 6-ounce ramekins and dust with cocoa powder to prevent them from sticking. Set aside.
- Melt the chocolate. Place your butter and chocolate into a microwave-safe container. Cook for 30 increments, until almost melted - about 1 minute total. Stir between and after each session.When your chocolate is almost melted (there should still be some little chunks), stop. Stir until the chocolate is smooth.
- Beat the eggs. Add the eggs and egg yolk to a bowl and whisk together until smooth. You can also use a hand mixer for this. Then, slowly mix them into the chocolate mixture. Next, stir in the vanilla extract.
- Add the dry ingredients. Add the sugar, flour and salt to the chocolate bowl and whisk until smooth.Then, divide the batter between your prepared ramekins.
- Bake the lava cakes. Place the cakes on a baking sheet and bake the cakes for 12 minutes, or until tops have set but cakes still seem wobbly.Remove them from the oven and let them rest for a minute before flipping them onto a plate to serve.
I like to weigh my ramekins with my kitchen scale to get them as close to even as possible.
Video
Notes
*Be sure to read your ingredient labels to make sure that all products are safe for your dietary/allergen needs.
Nutrition
Calories: 575kcal | Carbohydrates: 41g | Protein: 8g | Fat: 42g | Trans Fat: 4g | Cholesterol: 182mg | Sodium: 359mg | Fiber: 4g | Sugar: 28g