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Ingredients
- 10 tbsp (1 1/4 stick) Butter
- 1 cup Chocolate Chips (any type of chocolate chips will work but I recommend semi-sweet or a combination of bitter and semi-sweet)
- 1/2 cup All-Purpose Flour
- 1-1/2 cups Confectioners’ (powdered) Sugar
- 3 large Eggs
- 3 Egg Yolks
- 1 tsp Vanilla Extract
Details
Servings 6
Preparation time 10mins
Cooking time 20mins
Adapted from savorysweetlife.com
Preparation
Step 1
Preheat oven to 425 degrees F. Spray 6 -6 ounce custard (ramekin) cups or cupcake tin. In a medium microwavable bowl, melt chocolate chips and butter in the microwave for 60 seconds and then in 30 second increments until smooth (about 1.5-2 minutes total). Add flour and sugar to chocolate/butter sauce. Stir in the eggs and yolks until smooth. Add vanilla and coffee liqueur/instant coffee and mix everything until combined. Divide the batter evenly among the each cups. Place cups on top of a cookie sheet and bake for 10 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates or you can serve each molten lava cake still in the cup.
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