Mini Chocolate Lava Cakes – a delicious recipe with chocolate chips, margarine, eggs, flour, sugar, hot water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400F.
2
Grease and flour 4 custard cups and place on a metal jelly roll pan.
3
Separate eggs, placing whites in a mixer bowl, and yolks in a separate metal bowl.
4
Whisk together egg yolks with 50ml sugar and hot water in a small bowl until light.
5
Set aside.
6
Meanwhile, melt chocolate and butter together over simmering water (double boiler), cool slightly.
7
Using whisk and electric mixer, beat egg whites until soft peaks form and gradually add 25ml sugar and continue beating until stiff peaks form.
8
Whisk warm chocolate mixture into yolks, and sift in flour.
9
Fold egg whites into chocolate yolk mixture.
10
Divide among custard cups and bake 12-15 minutes until puffed and set.
11
Cool 1-2 minutes.
12
Loosen sides with knife, and cover with a dinner place, and flip over.
13
Slowly jiggle out the cake.
129
kcal
Calories
7
g
Fat
10
g
Carbs
7
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 7 ingredients. The key ingredients include: 1/4 qt. chocolate chips, 1/8 qt. margarine, 2 eggs, separated, 1/8 qt. flour, 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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