By: Aileen Anastacio
The secret to eating this? Make sure each bite has cake, lava, and ice cream!
Makes 6 cakes Prep Time 15 minutes
Baking Time 7 to 9 minutes
1 cup semisweet chocolate chips
1/2 cup butter
1 1/4 cups confectioners’ sugar
2 egg yolks
1/3 cup all-purpose flour
whipped cream or vanilla ice cream to serve
1 Preheat oven to 425°F. Butter 6 molds or ramekins. Place on a baking sheet.
2 Microwave chocolate and butter in a large microwaveable bowl on high for 1 minute or until butter is melted. You can also melt this in a small saucepan over medium heat. Stir with a wire whisk until chocolate is completely melted.
3 Stir in sugar until well blended.
4 Blend in eggs and egg yolks with a wire whisk.
5 Stir in flour. Divide batter among prepared molds.
6 Bake for 7 to 9 minutes or until sides are firm but centers are soft. (Timing is critical to get a gooey center. Make sure to initially set a timer to 7 minutes. Increase by 1 minute at a time if cakes are not yet done. Remove cakes from oven when the sides are set and the center is still a bit wet but not runny.)
7 Let stand for 1 minute. Carefully run a small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with a whipped topping or ice cream.
Chocoholic tip Want something truly chocolatey? Instead of vanilla ice cream, top the lava cakes with your favorite brand of chocolate ice cream instead!