Chocolate Lava Cake

By slmorgan13

Ingredients

• 1 cup all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1 cup salted butter; melted
• 1 cup sugar
• 1 cup packed golden brown sugar
• 4 large eggs
• 1 1/2 tsp vanilla
• 1/4 almond extract
• 4 1/2 oz semi-sweet chocolate chips

Preparation

Step 1

Sift flour, cocoa powder, and baking powder into medium bowl. Place butter in large bowl; add both sugars and whisk until well blended. Whisk in eggs one at a time, then vanilla and almond extract. Whisk in dry ingredients. Divide batter among six oven proof coffee mugs (about 2/3 cup in each). Top each with 2 tbsp chocolate chips. Gently press chips into batter. Cover and refrigerate mugs at least one hour and up to one day.

Position rack in center of oven and preheat to 350 F. Let mugs with batter stand at room temperature for five minutes. Bake uncovered until cakes are puffed and crusty and toothpick comes out with thick batter attached, about 30 minutes. Cool cakes for five minutes. Top hot cakes with vanilla ice cream.