AuthorAmy RD, LDNCategoryDessertDifficultyBeginnerPreheat your oven to 425° F.
Spray two small ramekins (6 or 8 oz) liberally with nonstick cooking spray and place onto a baking sheet. Set aside.
Tip: Be sure to coat your ramekins well otherwise your lava cakes will get stuck!
To a large microwavable bowl, add the butter and chocolate chips. Microwave in 25 second intervals, stirring in between each set, until the chocolate and butter are melted.
Tip: Chocolate burns easily! Be sure to only microwave on 25 second intervals and stir thoroughly in between to avoid burning your chocolate.
Whisk the powdered sugar into the chocolate mixture. Next add the whole egg, egg yolk, vanilla extract and espresso powder if using. Whisk together until fully combined.
Add the flour into the mixture and whisk until just combined.
Divide the batter evenly into you two prepared ramekins.
Tip: If using a kitchen scale to divide the batter, each ramekin should have about 116-118g or 4 1/8 oz.
Bake the lava cakes at 425° F for 12-14 minutes until the edges are firm and the center is still soft. Remove from the oven and allow to stand for 1 minute.
Run a knife around the edges of the ramekin to fully release the cakes. Then, invert the ramekins onto a plate.
Top with a sprinkling of powdered sugar, berries or peanut butter drizzle if desired.
Serve hot and enjoy!
Note: The lava cake batter can be prepared ahead and kept in the refrigerator until ready to bake. When baking after being refrigerated, add 1-2 minutes to your cook time.
Ingredients
Directions
Preheat your oven to 425° F.
Spray two small ramekins (6 or 8 oz) liberally with nonstick cooking spray and place onto a baking sheet. Set aside.
Tip: Be sure to coat your ramekins well otherwise your lava cakes will get stuck!
To a large microwavable bowl, add the butter and chocolate chips. Microwave in 25 second intervals, stirring in between each set, until the chocolate and butter are melted.
Tip: Chocolate burns easily! Be sure to only microwave on 25 second intervals and stir thoroughly in between to avoid burning your chocolate.
Whisk the powdered sugar into the chocolate mixture. Next add the whole egg, egg yolk, vanilla extract and espresso powder if using. Whisk together until fully combined.
Add the flour into the mixture and whisk until just combined.
Divide the batter evenly into you two prepared ramekins.
Tip: If using a kitchen scale to divide the batter, each ramekin should have about 116-118g or 4 1/8 oz.
Bake the lava cakes at 425° F for 12-14 minutes until the edges are firm and the center is still soft. Remove from the oven and allow to stand for 1 minute.
Run a knife around the edges of the ramekin to fully release the cakes. Then, invert the ramekins onto a plate.
Top with a sprinkling of powdered sugar, berries or peanut butter drizzle if desired.
Serve hot and enjoy!
Note: The lava cake batter can be prepared ahead and kept in the refrigerator until ready to bake. When baking after being refrigerated, add 1-2 minutes to your cook time.