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Easy molten lava cakes

Prep Time25 minutes
Cook Time15 minutes
Servings: 4
Calories:

Ingredients

  • 4 oz (113 g) semi-sweet chocolate
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup icing sugar
  • 2 whole eggs
  • 2 egg yolks
  • 6 Tbsp all-purpose flour

To garnish

  • 12 raspeberries
  • 1 tsp icing sugar
  • vanilla ice cream

Instructions

  • Preheat the oven to 425°F (220°C).
  • Grease four ¾ cup ramekins and place on a baking sheet. If you don't have ramekins you can also use a 6 cup muffin pan. (6 x 0.5 cup molds)
  • Place the butter and chocolate in a microwave safe bowl. Microwave on HIGH for 45 seconds to 1 minute until the butter has melted. (You can also melt the butter and chocolate in a double boiler.)
  • Measure and sift the flour into a small bowl.
  • Separate two egg yolks into a small bowl. Save the whites and store for another use (you can freeze them for up to a year).
  • Crack two more eggs and add it to the bowl with the egg yolks. (You should have two whole eggs plus two egg yolks in the bowl.) Whisk to combine.
  • Mix the melted butter and chocolate to combine. It should look like a smooth sauce.
  • Add in the icing sugar and mix until well combined.
  • Gradually add in the eggs. Mix well to combine.
  • Add the flour and stir until just combined.
  • Spoon the mixture into the prepared ramekins or muffin pan.
  • Bake for 11 to 13 minutes or until the edges of the cakes are firm but the centres are still soft. You should see cracks starting to form on the surface.
  • Let stand for 1 min before running a knife around the edge to loosen and invert onto a small plate.
  • Top with raspberries, a sprinkle of powdered sugar and serve warm with vanilla ice cream.