Chocolate Lava Cakes

Chocolate Lava Cakes

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  • Prep Time


  • Total Time


  • Servings



  • 6 (10 oz.) Semisweet Chocolate Bars

  • 10 T. Butter (1¼ sticks)

  • ½ c. Sugar

  • ½ c. Flour

  • 3 T. Cocoa

  • ¼ t. Baking Powder

  • 3 Eggs

  • Whipped Cream

  • Raspberries


Coat 6 (6 oz.) custard cups with nonstick spray. In a 1 qt. saucepan, melt the chocolate, butter, and sugar on low heat, stirring until melted and blended. Remove from heat and pour into a large mixing bowl. Add the flour, cocoa, and baking powder and mix with electric mixer on medium speed until blended. Add eggs one at a time, beating until blended. Then beat the mixture for an additional 6 minutes. Pour into custard cues, filling each 2/3 full. Cover with plastic wrap and freeze for at least two hours. Bake frozen cups on a cookie sheet at 375 for 20 minutes. Remove cups and let set up for 5 minutes and then invert onto plates. Top with whipped cream and raspberries.


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