Molten Lava Cake

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Molten-Lava-Cake

Thinking about chocolate? Looks like it is on my mind for sure considering the last couple of recipes had something to do with chocolate. I do like chocolates but ever since I am eating right and working out, my cravings have gone down a bit. More on it some other day. Coming back to this recipe, this Molten Lava Cake is amazing – it takes all of 20 minutes to make + it will surely satisfy your fill for chocolate for the week. The minute you cut it open, lava of chocolate oozes out and you are in chocolate heaven. YUM!

Molten-Lava-Cake-1

My only regret – I did not get better pictures! A few notes before you get started.

  • This is a good make ahead recipe – Get the batter ready, pour it in ramekins and cover it with a plastic wrap and keep it in the refrigerator the day before and right before your guests come in pop it in the oven.
  • If you make the cake and store in the refrigerator and reheat it again you may not have a Molten Lava Cake. You will still have a chocolate cake you can enjoy.
  • I substituted butter with Canola oil because I could not fathom using 1-1/2 cups of butter for 4 small cakes.

Molten Lava Cake

5 from 1 vote
Make these delicious molten lava cakes in less than 30 minutes!
Prep Time: 5 minutes
Cook Time: 13 minutes
Total Time: 18 minutes
Servings: 4 cakes
Diet : Eggs
Course : Dessert
Method: Oven
Cuisine : American

Ingredients
  

  • 6 ounces semi-sweet chocolate morsels
  • 5 tablespoons canola oil
  • ½ cup granulated sugar
  • 2 whole eggs
  • 2 egg yolks
  • 5 tablespoons flour
  • confectioners sugar to dust, for garnishing
  • Butter to grease ramekins

Instructions
 

  • Pre-heat oven to 425°F.
  • Grease ramekins/custard cups and place them on a baking sheet.
  • Microwave chocolate and oil in a large microwaveable bowl for 30 seconds. Whisk it well until chocolate is completely melted. Microwave for an additional 10 seconds if needed to completely melt chocolate.
  • Whisk eggs, egg yolks, and sugar on high till it is well blended. Stir in the flour and chocolate mixture until smooth.
  • Divide the batter into 4 ramekins. Place the ramekins in the oven along with the baking sheet and bake for 13-14 minutes. The cake will firm on the sides but the center will be runny.
  • Let it stand for a minute. Carefully run small spatula or knife around cakes to loosen and invert onto dessert plates. Dust with confectioners sugar and serve immediately!

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Nutrition

Calories: 592kcalCarbohydrates: 55gProtein: 8gFat: 38gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 182mgSodium: 40mgPotassium: 292mgFiber: 4gSugar: 41gVitamin A: 270IUCalcium: 52mgIron: 4mg

Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.

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Keyword : Under 30-minutes

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