Chocolate Lava Cakes – a delicious recipe with butter, semi sweet chocolate chips, eggs, sugar, flour, liners. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
in large bowl beat eggs sugar and salt until light n fluffy
2
in seperate microwave bowl melt butter n choc chips 30 seconds at a time mix well in between until smooth
3
beat into egg mixture until well combined
4
add flour mix until lightly
5
refrigerate at least 1 hour or up to 24 hrs removing 30 min or so before ready to bake
6
line muffin tins w metallic liners and spray well w cooking spray
7
fill cupcake tin 3/4 of the way full and bake at 425 for 8-10 min
8
they should be puffed n dry n slightly cracked around the edges but still soft n moist in the middle and u might think they r not done , but they are:-)
9
DO NOT OVER COOK THEY ARE SUPPOSED TO HAVE A GOOEY CHOCOLATE CENTER
10
I like to server with strawberries n whipped cream or ice cream
1010
kcal
Calories
76
g
Fat
65
g
Carbs
20
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 6 ingredients. The key ingredients include: 1 cup butter, 8 oz semi sweet chocolate chips, 5 eggs, 1/2 cup sugar, 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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