Chocolate Lava Cakes
  • 8oz/227g semisweet or bittersweet chocolate chips (I used Ghiradelli)
  • 2 sticks/227g unsalted butter
  • 3 large eggs
  • 3 large egg yolks
  • 6 tablespoons/74g granulated sugar
  • 5 tablespoons/40g plain/all purpose flour
  1. Arrange shelf on the lower third of the oven and place a baking stone or baking tray and preheat to 325℉/163℃.
  2. Spray six 4oz custard cups or ramekins with non stick cooking spray and line the bottom with a parchment circle.
  3. Put aside 6 tablespoons/65g of the chocolate chips.
  4. Put the remaining 5.7oz/162g of the chocolate chips in a microwaveable bowl along with the butter.
  5. Heat at 30 second intervals till the chocolate and butter are melted stirring after each 30 seconds. It took me 11/2 minutes. Set aside to cool.
  6. In a mixer with the whisk attachment, beat the whole eggs, yolks and sugar on medium speed until pale and thick; a full 15 minutes.
  7. Turn the speed to low and blend in the flour.
  8. Mix in the melted chocolate and continue to beat until glossy, about ⅔ minutes.
  9. Evenly divide the batter between the cups (will be quite full, my ramekins were 6oz ones)
  10. To each add 1 tablespoon of the reserved chocolate.
  11. Place on the hot baking stone or pan and bake until the outer edges are done but the centre is jiggly.
  12. Check at 10 minutes but it took me about 18 to get the edges done.
  13. Cool slightly.
  14. Run a knife around the outer edges and invert onto a serving plate.
  15. Dust with powdered sugar, if desired and serve immediately with vanilla ice cream or sweetened whipped cream.
The original recipe from Shirley Corriher states you need 6 4oz(118ml) ramekins, I have made these twice and each time there is a lot of batter left over. My recommendation, use the 6oz ramekins like I did or 8-10 4oz ones.
Recipe by Coffee and Crumpets at