Chocolate Molten Cakes . . . a chocolate lover's dream

Individual ramekins of warm cake with a gooey pudding like center . . . a chocolate lover’s dream. Easy-to-make and they can be made up to two days ahead and baked at the last minute. Top them with ice cream or whipped cream for a delightful dessert. Although they can be turned out onto a dessert plate, I opted to serve them in our pretty pink Le Creuset ramekins. 

Chocolate Molten Cakes     Make 4 to 5 individual cakes

4 tablespoons (1/2 stick) unsalted butter, softened

1/3 cup granulated sugar

3 large eggs

1/3 cup all-purpose flour

1/4 teaspoon salt

1 1/3 cup semi-sweet chocolate chips, melted

1. Preheat oven to 400 °F Grease the inside of 4 or 5 ( 4 –ounce) ramekins with some cooking spray or rub the bottoms and insides with butter.
2. In a mixing bowl, combine the butter and sugar until creamy.
   
3. Add in the eggs, one by one, beating after each egg.
   
4. Add in the flour and salt; combine until smooth.
   
5. Gently blend in your melted chocolate until just combined.
   
6. Divide batter evenly amongst your ramekins, filling them 3/4 full. Put filled ramekins on a baking sheet.*
7. Bake for 12 to 15 minutes or until the tops of the cake no longer jiggle when you shake the pan lightly.
8. Let sit for 10 minutes. Serve in ramekins or, use a table knife to loosen the edges of the cakes and then turn each out onto a dessert plate. and go around the edge. 
   
   
   

* 2 Make Ahead Options:

1.     Make batter, cover it in plastic wrap, and keep it in the refrigerator for up to 2 days. When you are ready to bake, grease and fill the ramekins and pop them into a preheated oven. 

2.     Pour prepared batter into greased ramekins, cover them tightly with plastics wrap, and store them in the refrigerator for up to 24 hours. When you are ready to bake, just preheat the oven and pop the lava cakes into a preheated oven.

Recipe without photos . . .

Chocolate Molten Cakes     Make 4 to 5 individual cakes

4 tablespoons (1/2 stick) unsalted butter, softened

1/3 cup granulated sugar

3 large eggs

1/3 cup all-purpose flour

1/4 teaspoon salt

1 1/3 cup semi-sweet chocolate chips, melted

1. Preheat oven to 400 °F Grease the inside of 4 or 5 ( 4 –ounce) ramekins with some cooking spray or rub the bottoms and insides with butter.
2. In a mixing bowl, combine the butter and sugar until creamy.
3. Add in the eggs, one by one, beating after each egg.
4. Add in the flour and salt; combine until smooth.
5. Gently blend in your melted chocolate until just combined.
6. Divide batter evenly amongst your ramekins, filling them 3/4 full. Put filled ramekins on a baking sheet.*
7. Bake for 12 to 15 minutes or until the tops of the cake no longer jiggle when you shake the pan lightly.
8. Let sit for 10 minutes. Serve in ramekins or, use a table knife to loosen the edges of the cakes and then turn each out onto a dessert plate. and go around the edge. 

* 2 Make Ahead Options:

1.     Make batter, cover it in plastic wrap, and keep it in the refrigerator for up to 2 days. When you are ready to bake, grease and fill the ramekins and pop them into a preheated oven. 

2.     Pour prepared batter into greased ramekins, cover them tightly with plastics wrap, and store them in the refrigerator for up to 24 hours. When you are ready to bake, just preheat the oven and pop the lava cakes into a preheated oven.