Chocolate Molten Lava Cakes

Chocolate Molten Lava Cakes

Pantry Must Haves

1 cup unsalted butter
8 ounces semi-sweet chocolate chips
5 large eggs
1/2 cup sugar
pinch of salt
4 tspns (NOT TABLESPOONS) of flour
8 extra large foil muffin cases

Melt butter and chocolate in medium heat-proof bowl in microwave for 30 seconds at a time.
Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour until just combined.
Adjust oven rack to middle position; heat oven to 450F. Line a standard sized muffin pan with the muffin cases. Divide batter evenly among the cases.
Bake until batter puffs but center is not set (8-10 mins). Remove from oven and carefully remove from muffin cases and transfer to a dessert plate. [Some may break but will still taste amazing].
Garnish with fresh raspberries and whipped cream.
TE: The batter can be made a day ahead and kept in the refrigerator in the cases/muffin tins. Just bring to room temperature for about an hour before baking.

More Recipes

Share on social


Don't miss a single post!

Be the first to know about new flavors, upcoming events, recipes and more!

Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


Leave a Comment

Your email address will not be published. Required fields are marked *

Join the mailing list

if you want to connect on a more personal level & get content straight to your inbox – sign up below to be added to the list!

(don’t worry, I’ll never spam you or give out your email address)