You can’t beat a classic! This Chocolate Molten Lava Cake is a rich chocolate cake with a liquid molten center. Best served with ice cream!
Preheat the oven to 400ºF.
Coat 6-8 custard cups with the 1 tablespoon of butter. Dust the cups with cocoa powder to coat, tapping out any excess cocoa.
Combine the remaining butter and the chocolate in a small saucepan and set over low heat, stirring until melted and smooth.
In a medium bowl, combine the eggs, egg yolks and sugar and beat until pale and doubled in volume. (This is easiest to do with an electric mixer – it should take about 3-5 minutes.)
Fold the chocolate mixture into the egg mixture. Add the flour and whisk until smooth. Pour the batter into the prepared cups, dividing equally. Bake the cakes for 13-15 minutes, until puffed in the center and set around the sides. If you test it with a toothpick, some batter will show. Let the cakes rest for 5 minutes.
Run a small, sharp knife around the sides of the molds. Place a plate under the cup, then flip it over, inverting and releasing the cake.
Serve with whipped cream, ice cream, and/or chocolate syrup.
adapted from Take Home Chef
Nutrition information provided as an estimate only. Various brands and products can change the counts.