5 from 6 votes
Chocolate Lava Cake
Calling all chocolate lovers! This Chocolate Lava Cake is a fun dessert recipe and is great for entertaining guests.
Prep Time
1 hr 10 mins
Cook Time
10 mins
Total Time
1 hr 20 mins
Servings:
12
servings
Calories:
400 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 3/4 cup butter
- 12 ounces chocolate chips semi-sweet
- 1/2 cup heavy cream
- 5 egg
- 3/4 cup granulated sugar
- 2/3 cup all-purpose flour
- 6 teaspoon cocoa powder
Instructions
- In your cupcake or muffin tin, spray nonstick cooking spray. In one cup at a time, pour a teaspoon of cocoa powder in. Tap the powder until it covers the entire cup. Repeat to the rest of the cups.
- In a microwave safe bowl, add the chocolate chips, butter, and heavy cream. I used regular milk since I didn't have heavy cream and it worked fine.
- Microwave in 30 second intervals and stir the chocolate each time afterwards. Repeat until the chocolate is melted and smooth.
- In a separate bowl, add the sugar and flour. Whisk until combined.
- Add the eggs to the dry mixture and whisk until incorporated.
- Slowly poor into the chocolate mixture and whisk constantly. Continue to whisk until everything is combined.
- Pour into the cupcake/muffin tin. Let it sit in the fridge for at least an hour. It can sit in the fridge for an entire day.
- Preheat the oven to 450 degrees.
- Place pan in the oven for 10 minutes for a cupcake tin and 17 minutes for a large muffin tin or until the top centers are barely cooked. They won't still be a batter. This will help keep the gooey chocolate inside until the cake is cut into.
- Take the lava cakes out of the oven and let them sit in the pan for 10 minutes.
- Place a plate on top of the tin to flip the cakes out. Flip the tin over with the plate still on top. The cakes should come out perfectly.
- Serve with ice cream or fresh fruit. Whatever your heart desires, actually.
Cup of Yum
Notes
- This recipe was adapted from Jenny Steffens Hobick.
- If storing leftover chocolate lava cakes at room temperature, keep in a dark place away from direct sunlight. If storing in the refrigerator, allow the cake to come to room temperature before serving.
Nutrition Information
Calories
400kcal
(20%)
Carbohydrates
33g
(11%)
Protein
5g
(10%)
Fat
28g
(43%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
8g
(40%)
Trans Fat
0.5g
(25%)
Cholesterol
112mg
(37%)
Sodium
123mg
(5%)
Potassium
214mg
(5%)
Fiber
3g
(12%)
Sugar
23g
(46%)
Vitamin A
613IU
(12%)
Vitamin C
0.1mg
(0%)
Calcium
40mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 400
% Daily Value*
| Calories | 400kcal | 20% |
| Carbohydrates | 33g | 11% |
| Protein | 5g | 10% |
| Fat | 28g | 43% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 112mg | 37% |
| Sodium | 123mg | 5% |
| Potassium | 214mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 23g | 46% |
| Vitamin A | 613IU | 12% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 40mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.