Chocolate Lava Cake

Hey you! Did you have a wonderful weekend? We are back in Jacksonville, FL for a few days with family for the Independence Day holiday. My brother-in-law Felix smoked lots of brisket and ribs. They were absolutely delicious! When we lived in Jacksonville, Felix and I often cooked together on weekends. He is usually in charge of the meat and I handle the side. Sometimes, the dessert too. That’s what we did for the July 4th weekend. Good times!

The dessert we made this time was to DIE FOR! I can’t wait to share this Chocolate Lava Cake recipe with you. You are not going to believe how easy it is to make this trendy restaurant-style dessert at home. With basic ingredients like chocolate, sugar, butter, eggs and flour and a few ramekins (muffin tins work well too), you will be able to serve these in just 30 minutes.

I seriously can’t even begin to describe how amazing these individual lava cakes are. They are crispy and firm on the top. Once you cut it through with a dessert spoon, the ooey gooey chocolate liquid inside just flows out elegantly. If you serve the chocolate lava cake with vanilla ice cream, oh my! It’s such a treat.

I also drizzled a little chocolate syrup and added some sprinkles to make it match the holiday theme. Make it anytime you want. It’s guaranteed to be a hit. I promise. Hope you enjoy!

If you do get a chance to make this recipe, please leave a comment below or share your photos with our readers hashtag #StreetSmartKitchen on Instagram. I would love to see your gooey chocolate lava cake! 🙂

Chocolate Lava Cake

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• Author: Sharon Chen
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: 15 1x
• Category: Dessert
• Method: Bake
• Cuisine: American

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Description

Gooey inside and firm outside, this chocolate lava cake only requires 5 ingredients and 30 minutes.

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Ingredients

Units USM Scale 1x2x3x

• 8 ounces bittersweet chocolate chips
• 8 ounces unsalted butter
• 6 eggs
• 1 1/2 cups granulated sugar
• 1/2 cup all purpose flour

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Instructions

1. Preheat oven to 400°F.
2. Butter the bottom and sides of 12 muffin tins or 15 4-ounce ramekins. (Please use additional butter for this step.)
3. Sprinkle with sugar, tapping to remove extra sugar. (Please use additional sugar for coating the muffin tins in this step.)
4. In a double boiler, melt the chocolate and butter; whisk until thoroughly melted.
5. In a large bowl, whisk together the eggs, sugar and flour until just blended. Gradually whisk the chocolate into the egg mixture until combined.
6. Evenly divide the mixture between the prepared muffin tins or ramekins, using about 1/3 cup for each.
7. If using ramekins, place them a baking sheet and bake for 10-12 minutes until the tops are firm and beginning to crack and the edges are set.
8. Remove from oven. If using ramekins, add a generous scoop of ice cream on top of each lava cake and serve. If using muffin tins, carefully pop up each cake with a fork and transfer to a serving plate, serve with ice cream.
9. Optionally, drizzle with chocolate syrup before serving. Enjoy!

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Notes

There will be a little extra mixture left if using muffin tins. You may finish off the extra in a ramekin. Recipe adapted from Food.com

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Nutrition

• Serving Size: 1
• Calories: 305
• Sugar: 28g
• Sodium: 124mg
• Fat: 18.5g
• Saturated Fat: 11.5g
• Carbohydrates: 32.3g
• Fiber: 0.6g
• Protein: 3.9g
• Cholesterol: 101mg

About the Author

Sharon Chen

Sharon Chen is an Integrative Nutrition Health Coach and author of the Complete Sous Vide Cookbook. She believes food not only brings healing but also connection. As the creator of StreetSmart Kitchen, she aims to make meal prep easier than ever and help you find balance, ease, joy, and simplicity in the kitchen as you improve your well-being.