Chocolate Lava Cakes

molten-chocolate-cakes-with-raspberries

Cook Time: 15 Min

Yield: 4 Servings

molten-chocolate-cakes-with-raspberries

Ingredients

 

  • 3/4 C. dark chocolate chips
  • 2/3 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 2 large eggs
  • 2 large egg yolks
  • 1/4 C. sugar
  • 1/2 tsp. Spice Islands® Pure Vanilla Extract
  • 2 Tbsp. all-purpose flour
  • 1/8 tsp. salt
  • Powdered sugar, raspberries or sliced strawberries, fresh mint leaves or ice cream

Directions

  1. HEAT oven to 425°F. Coat 4 (6 oz.) custard C. with no-stick cooking spray like Baker’s Joy®. Dust with flour, tapping out excess.
  2. MICROWAVE chocolate chips and shortening in medium microwave-safe bowl on HIGH 60 to 75 seconds, until completely melted and smooth when stirred. (Do not overheat.)
  3. BEAT eggs, egg yolks, sugar and vanilla in large bowl with mixer on high speed until slightly thickened, about 2 minutes. Add chocolate mixture, flour and salt. Beat on medium speed just until combined, then fold with rubber scraper until evenly blended.
  4. DIVIDE into prepared custard cups, spreading batter evenly with back of spoon. Place C. on baking sheet. Bake 12 to 13 minutes or until edges are set and internal temperature reads at least 160°F. Let stand 2 minutes, then immediately turn out onto individual serving plates.
  5. SPRINKLE with powdered sugar. Garnish as desired. Serve immediately.

Chocolate Lava Cakes

molten-chocolate-cakes-with-raspberries

Cook Time: 15 Min

Yield: 4 Servings

Ingredients

 

  • 3/4 C. dark chocolate chips
  • 2/3 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 2 large eggs
  • 2 large egg yolks
  • 1/4 C. sugar
  • 1/2 tsp. Spice Islands® Pure Vanilla Extract
  • 2 Tbsp. all-purpose flour
  • 1/8 tsp. salt
  • Powdered sugar, raspberries or sliced strawberries, fresh mint leaves or ice cream

Directions

  1. HEAT oven to 425°F. Coat 4 (6 oz.) custard C. with no-stick cooking spray like Baker’s Joy®. Dust with flour, tapping out excess.
  2. MICROWAVE chocolate chips and shortening in medium microwave-safe bowl on HIGH 60 to 75 seconds, until completely melted and smooth when stirred. (Do not overheat.)
  3. BEAT eggs, egg yolks, sugar and vanilla in large bowl with mixer on high speed until slightly thickened, about 2 minutes. Add chocolate mixture, flour and salt. Beat on medium speed just until combined, then fold with rubber scraper until evenly blended.
  4. DIVIDE into prepared custard cups, spreading batter evenly with back of spoon. Place C. on baking sheet. Bake 12 to 13 minutes or until edges are set and internal temperature reads at least 160°F. Let stand 2 minutes, then immediately turn out onto individual serving plates.
  5. SPRINKLE with powdered sugar. Garnish as desired. Serve immediately.

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