Dark Chocolate Molten Lava Cake

Recipe Date:
April 15, 2015
Serving Size:
Cook Time:
Imperial (US)
  • 6 ozs Dark Chocolate broken into pieces
  • 10 tbsps Butter
  • 1 1/2 cups Powdered Sugar
  • 1 tbsp Powdered Sugar
  • 1/2 cup Flour
  • 3 Whole Eggs
  • 3 Egg Yolks
  • 18 Fresh Raspberries

Heat oven to 425 degrees.

Grease 6-6oz custard cups or soufflé dishes. Place on baking dish sheet.

Microwave chocolate and butter on Medium for 2 minutes or until butter is melted. Stir with whisk until chocolate is completely melted. Add sugar and flour; mix well. Add whole eggs and egg yolks. Beat until well blended. Pour into prepared cups.

Bake 14-15 minutes or until cakes are firm around the edged but still soft in the centers. Let stand 1 minute. Run a small knife around the cakes to loosen. Carefully unmold onto dessert plates. Cut in half. Serve warm topped with remaining tbsp of sugar. Garnish with berries.