Mini Chocolate Lava Cakes – a delicious recipe with Chocolate, u00bc, Butter, Eggs, Egg Yolks, Sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. To make centers, melt 2 ounces of chocolate and heavy cream in a double boiler. Whisk gently. Refrigerate until firm. Form into 6 balls.
2
2. To make cake, heat oven to 400F.
3
3. Melt remaining 4 ounces of chocolate and butter in a double boiler. Whisk gently to blend.
4
4. In a separate bowl, whisk eggs, egg yolks, sugar and vanilla for 5 minutes or until thick and light.
5
5. Fold melted chocolate and flour into egg mixture just until combined.
6
6. Spoon into greased 4-ounce ramekins.
7
7. Place a chocolate ball center into the middle of each ramekin.
8
8. Bake for about 15 minutes until cake is firm. Let sit for 5 minutes.
9
9. Run a knife around the inside of each cake and invert to remove. Serve warm.
716
kcal
Calories
51
g
Fat
49
g
Carbs
18
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 8 ingredients. The key ingredients include: 6 ounces, weight Milk Chocolate, Divided, 1/4 cups Cream, 8 Tablespoons Butter, 2 whole Eggs, 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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