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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (108g) Recipe makes 4 servings |
||
| Calories 336 | ||
| Calories from Fat 250 | (74%) | |
| Amount Per Serving | %DV | |
| Total Fat 27.8g | 42% | |
| Saturated Fat 16.2g | 80% | |
| Monounsaturated Fat 7.9g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 271mg | 90% | |
| Sodium 42mg | 1% | |
| Potassium 55mg | 1% | |
| Total Carbohydrate 17.3g | 5% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 12.8g | ||
| Protein 5.3g | 10% | |
Individual Molten Lava Cakes
By: wicked cook 46
Dec 3, 2008
These are so quick and easy. I make them after dinner that way they are nice and gooey. You will need 4 small ramekins. My oven is weird so I cook for maybe 9 minutes I check often to mke sure they are still jiggly. After remving from oven I run a knife around the edges before unmolding. I use a combination of dark and semi sweet chocolate
SERVES 4
Ingredients
- 4 ounces bittersweet chocolate, chopped
- 1/2 cup unsalted butter
- 2 large eggs
- 2 large egg yolks
- 1/4 cup sugar
- 3 tablespoons all-purpose flour
- confectioners' sugar
Directions
1
Position rack in middle of oven and preheat to 450 degrees F. Butter and flour four 4-ounce ramekins.2
Melt chocolate with butter. Remove from heat. Beat eggs, yolks and sugar with an electric mixer on high speed in a deep bowl, 8 minutes, until thick and pale. Whisk chocolate mixture into egg mixture. Whisk in flour.3
Pour batter into ramekins. Place on baking sheet and bake 14 minutes, or until cakes have risen and have a thin crust, sides are set and cakes are slightly jiggly in the center; under baking is better than over baking.4
Carefully invert each cake onto a serving plate and let sit 20 seconds. Unmold by lifting up one corner of mold; cake will fall onto plate. Dust tops with confectioners' sugar and serve immediately.
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- Course > Desserts > Cakes
- Preparation > Time to Make > < 30 mins
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Featured Reviews for This Recipe
From: Baby Kato
On Sep 21, 2009
Yummy, yummy, yummy. Best of all, I made them. They were easy and quick to make. The results were fantastic. Big, tall, light, tender chocolate cake, with oozing chocolate sauce. I can't express enough, how great these were. Into my keeper box goes this little treat. Thank you so much for sharing...Kudos Kato 
From: breezermom
On Aug 9, 2009
Very easy to make, and delicious! I whipped these up in no time, and had a great chocolatey snack. I also had to decrease the cook time, but my oven cooks pretty fast. Thanks for posting. Made for Zaar Stars.
From: mama's kitchen
On Feb 16, 2009
WOW! Superb! I was very impressed at how easy this came together as well. I thought that I had some bittersweet chocolate but found that I was out so I used your suggestion of semisweet chocolate (chips actually!) The dessert was not overly sweet at all, in fact it was very very enjoyable. I 'floured' the ramekins with cocoa powder to avoid that white coating that would take away from this beautiful dessert. Wicked, this was amazingly scrumptious and absolutely decadent. MADE our Valentine's Day! Thank you for sharing!
From: diner524
On Sep 9, 2009
WONDERFUL!!! I can't believe how quick and easy these are to make, in fact, for me too quick, lol!! At 9 minutes I checked them and they, at least to me, were not any where near done, all giggly!! So I cooked for 4 minutes longer and the center was still bubbly and I thought "Perfect"!!! Well by the time I ran a knife around each cake and then flipped them, it was not longer gooey on the inside, wet but not oozing!! Next time, for my oven, I will take them out at 10 minutes and I am sure it will be the molten cake we expected, all my fault!!! I used all semi-sweet chocolate and it wasn't overly sweet, just right!! We loved the flavor of these quick cakes and served it with vanilla ice cream for Labor Day dessert!! Thanks for sharing a recipe that I will be making again but experimenting with the cook time for my oven!! Made for Adopt a Tag!!
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