Chocolate Lava Cakes

Shanna
Apr 2, 2020
2 min read

Updated: Jan 7

Chocolate cravings are real.....and often at our house. These little cakes are so great to give you that chocolate fix without much fuss. You can whip them up with dinner, pop them in the oven while you are eating, then you'll have a warm gooey dessert ready just in time. With a scoop of ice cream on top, they are divine. Totally flourless too!

Chocolate Lava Cakes

Serves 4

1/2 cup butter

2/3 cup semi-sweet or dark chocolate chips

3/4 cup powdered sugar

2 eggs

7 tablespoons cornstarch

Preheat the oven to 400°F. Place 4 (6-oz.) ramekins or custard cups on a baking sheet and grease the cups with cooking spray. Combine the butter and chocolate chips in a medium size glass bowl. Microwave until the butter has melted, about 1 minute. Stir to melt the chocolate completely. Add the powdered sugar to the chocolate mixture and stir to combine. Add the eggs and whisk until completely smooth. Add the cornstarch and stir until well combined. Divide the batter between the greased cups. Bake for 15-16 minutes, until the edges of each cup are firm and the center is still soft and liquid.

Let cool for 5 minutes before topping each serving with ice cream and serving immediately.

Step-by-step tutorial:

Gather your ingredients. You will need a stick of butter, powdered sugar, chocolate chips (semi-sweet or dark are best....I only had milk left), cornstarch, and 2 eggs.

Put 1/2 cup butter and 2/3 cup chocolate chips in a glass mixing bowl. Microwave on high for 1 minute.

Stir with a spatula until the chips are completely melted and smooth. Drink straight from the bowl. (Oops....did I just say that out loud?)

Add 3/4 cup powdered sugar. Stir until combined.

Add two eggs. Whisk to combine.

Lastly, add 7 tablespoons cornstarch. Whisk until smooth.

My cute helper. 😍

Pour equally into ramekins sprayed with cooking spray.

Baking them on a cookie sheet or pizza pan makes it easier to get them in and out of the oven. Bake at 400°F for 14-16 minutes, or until edges are done and middle is still soft.

Let them cool for 5 minutes. You can eat them from the ramekin with a scoop of ice cream on top, or you can run a knife around the edge and dump them out onto a plate upside down.