Chocolate Lava Cake

Chocolate Lava Cake


• 2 sticks butter (1 cup)
• 1 cup semisweet chocolate chips
• 4 whole eggs
• 4 egg yolks
• 2 1/2 cup powdered sugar
• 2 teaspoon vanilla extract
• 1 cup all-purpose flour


Preheat the oven to 425 degrees F and prepare the pans. Use a paper towel to spread 1 tablespoon of butter inside 16 cups of a muffin pan or individual tins.

Melt the butter and chocolate on the stove using a double boiler or in the microwave in a large microwave-safe bowl. Stir every 30 seconds to prevent burning. Continue to cook longer if needed.

Prepare the eggs. Crack 1 egg into a medium bowl and remove any shell. Repeat with the remaining eggs and the egg yolks. Add eggs and yolks to a mixing bowl and beat well until thick and pale yellow.

Add Sugar, chocolate, and vanilla to eggs. Mix well. Add in flour and mix until incorporated.

Use an ice cream scoop to spoon the batter evenly into the 16 buttered muffin cups. Bake for 8-10 minutes or until the sides are set but the center is still soft.

Serve the cakes. Allow the cakes to cool for 1 minute then invert on to a plate. Let sit for 1 more minute before serving. Garnish with berries, Whipped cream, ice cream, powdered sugar, etc.