Chocolate Lava Cake

August 08, 2016 By:
15 minutes
15 minutes
Chewy, chocolatey outside and a decadent, creamy inside. Need we say more? This cake has the best of both world! Eat it warm with a scoop of vanilla bean ice cream for a delicious dessert!



  1. Preheat oven to 425 degrees.
  2. Spray 4 small ramekins with nonstick cooking spray and place on a cookie sheet.
  3. In a medium bowl that is microwave safe, melt the chocolate and butter on high for about 60 seconds. Whisk, and then place back in microwave in 15-30 second intervals until the butter and chocolate have melted. Whisk until smooth.
  4. Next, whisk in the sugar, egg yolks, whole eggs and flour until the mixture is creamy and smooth.
  5. Spoon the mixture into the 4 ramekins evenly and place the entire cookie tray in the oven.
  6. Bake for 12-15 minutes, or until the edges are firm and the center is soft. Let stand for a few minutes and then run a knife along the edges to loosen up the cake from the side of the ramekin.
  7. Place a plate on top of the ramekin and then gently turn over, place the cake on the plate "upside down". Sprinkle each cake with additional powder sugar and serve warm. Can be served with a scoop of chocolate cake too!