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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (74g) Recipe makes 15 servings |
||
| Calories 230 | ||
| Calories from Fat 128 | (55%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.3g | 22% | |
| Saturated Fat 8.4g | 42% | |
| Monounsaturated Fat 4.0g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 117mg | 39% | |
| Sodium 29mg | 1% | |
| Potassium 35mg | 1% | |
| Total Carbohydrate 23.3g | 7% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 20.2g | ||
| Protein 3.1g | 6% | |
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Ingredients
- 1/2 lb bittersweet chocolate, finely chopped
- 1/2 lb unsalted butter
- 6 eggs
- 1 1/2 cups sugar
- 1/2 cup flour
Directions
1
Preheat oven to 400°F.2
Butter the bottom and sides of 15 4oz ramekins.3
Sprinkle with sugar, tapping to remove extra sugar.4
In double boiler, melt the chocolate and butter.5
Whisk until thoroughly melted.6
In a large bowl whisk together the eggs, sugar and flour until just blended Gradually whisk the chocolate into the egg mixture until combined.7
Evenly divide the mixture between the prepared ramekins, using about 1/3 cup for each Place the ramekins on a baking sheet for 10-12 minutes until the tops are firm and beginning to crack and the edges are set Remove from oven and serve immediately with ice cream.
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Browse similar recipes by category
- Course > Desserts > Cakes
- Main Ingredient > Chocolate
- Cuisine > North American > United States
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Equipment > Oven
- Preparation > Number of Servings > For Large Groups
- Occasion > Dinner Party
- Occasion > Holiday/Event
- Occasion > Taste/Mood > Romantic
- Dietary > Kid Pleaser
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: Chef #408984
On Apr 22, 2009
This cake was great! My son is on a gluten free diet so I just substituted a rice flour/potato starch flour blend for the regular flour. He was so happy!
From: LadyBell
On Apr 12, 2009
I made this recipe to go with my homemade Baileys ice cream and it was PERFECT! I used a muffin tin with foil liners and Pam baking spray with sugar to coat them. Served with a small scoop of Baileys ice cream and a splash of homemade Baileys on top - - absolutely to-die-for! Thank you Miss Erin - you contributed to my best Easter dessert ever!
From: Chef #183961
On Dec 30, 2004
I put these into (lightly spray-coated & sugared) cupcake papers and baked them in a cupcake pan and they came out wonderfully. My favorite add-on is a dallop of cherry parfait -(canned cherry pie filling folded into 1 cup of whipped cream)... No such thing as a dessert that is too decadent when chocolate is involved!
From: Chef #289149
On Jan 30, 2006
I wanted to make Chocolate Lava Cake for a friend of mine because it is his favorite. After researching other very complicated recipes, I decided to try this one. Everyone loved it so much that I don't think I will ever try another recipe! One tip... let the ramikins cool a little bit and run a knife around the edge to make them easier to get out. I served these with raspberry sauce on the bottom of the plate, dusted with powdered sugar and fresh raspberries and mint leaves on top. It was a goumet dessert without the effort! Thanks for a great recipe!
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