Mini Chocolate Lava Cakes – a delicious recipe with Chocolate Chips, Butter, Eggs, Egg Yolks, Powdered Sugar, All-purpose. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400 F. Generously spray a 24-count mini muffin tin with non-stick cooking spray and set aside.
2
Put chocolate and butter in a large microwave-safe bowl. Melt it in the microwave, heating it for 30 seconds at a time and stirring between each 30 second interval. Stop when it's fully melted and combined and allow the mixture to cool 3 minutes.
3
Then stir in eggs and egg yolks until incorporated. Stir in powdered sugar and flour. Spoon into prepared muffin tin so batter is 3/4 of the way up. Bake 4-7 minutes or until the edges are cooked and the centers are soft. Then remove the pan from the oven and cool them for 5 minutes. Then carefully remove them from the pan using a butter knife. Serve warm with vanilla ice cream.
699
kcal
Calories
42
g
Fat
65
g
Carbs
17
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: 2/3 cups Semi-Sweet Chocolate Chips, 1/2 cups Butter, 2 whole Eggs, 2 whole Egg Yolks, and more.
Yes, Mini 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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