Mini Chocolate Lava Cakes


The ultimate dessert for serious chocolate lovers, molten cakes are the rage at trend-setting restaurants. Freezing the batter before baking guarantees ooey-gooey success.

  • 6Servings


  • 4 oz. bittersweet chocolate, finely chopped (1 cup)
  • 4 oz. (1 stick) unsalted butter, cut into pieces
  • 3 large eggs
  • 1/4 cup sugar
  • 1 1/2 Tbs. all-purpose flour


Coat 6 6-oz. ramekins with cooking spray, and dust with flour.

Melt chocolate and butter in double boiler, stirring often.

Beat eggs and sugar with electric mixer at high speed 3 minutes, or until thick and pale yellow. Fold in chocolate mixture. Sprinkle in flour, and whisk to blend. Divide among prepared ramekins. Cover with plastic wrap, and freeze 6 hours, or overnight.

Preheat oven to 400F. Place ramekins on baking sheet. Bake 15 minutes, or until puffed and set around edges, but still somewhat soft in center. Let stand 1 minute. Run sharp knife around edges, and invert onto dessert plates. Serve hot.

Nutrition Information

  • Calories: 298
  • Carbohydrate Content: 17 g
  • Cholesterol Content: 146 mg
  • Fat Content: 24 g
  • Fiber Content: 1 g
  • Protein Content: 5 g
  • Saturated Fat Content: 14 g
  • Sodium Content: 37 mg
  • Sugar Content: 15 g