Chocolate Lava Cakes – a delicious recipe with I, bittersweet chocolate, granulated sugar, all-purpose, salt, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 425u00b0. Line bottom of 4 (4-oz.) ramekins* or custard cups with a round of waxed paper, then grease; set aside.
2
Microwave I Can't Believe It's Not Butter!(R) Spread with chocolate in medium microwave-safe bowl at HIGH 45 seconds or until chocolate is melted; stir until smooth. Beat in granulated sugar, flour and salt with wire whisk until blended. Beat in eggs, egg yolks and vanilla. Evenly spoon into prepared ramekins. Refrigerate 1 hour or until ready to bake.
3
Arrange ramekins on baking sheet. Bake 13 minutes or until edges are firm but centers are still slightly soft. (DO NOT OVER BAKE.) Cool 5 minutes on wire rack. To serve, carefully run sharp knife around cake edges. Unmold onto serving plates, then remove waxed paper. Sprinkle with confectioners sugar and serve immediately.
512
kcal
Calories
29
g
Fat
48
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 tablespoons I Can't Believe It's Not Butter!(R) Spread, 1 ounce bittersweet chocolate or semi-sweet chocolate, cut in pieces, 1/2 cup granulated sugar, 6 tablespoons all-purpose flour, and more.
Yes, Chocolate Lava Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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