Chocolate Molten Lava Cake


    Equipment needed: 6 oz. custard cups, 6 cup muffin pan, or Chicago Metallic Molten Lava Cake Pan

  • 1 1/2 Sticks unsalted butter
  • 6 oz. Chocolate (high quality, cut into small pieces. Do NOT use chocolate chips)
  • 3 Eggs
  • 1 Cup granulated Sugar
  • 1/4 Cup Cornstarch (sifted)
  • 1 Teaspoon vanilla extract
  • 1/2 Teaspoon salt

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Additional Info
Yield : 6 Cakes
  • Preheat oven to 350°F.
  • Melt chocolate and butter together over a double boiler or in the microwave until smooth. Stir frequently so that there are no chunks. Once melted and smooth, set aside.
  • In a large bowl, combine the eggs, sugar, vanilla, and salt. mix until well combined, slowly adding the sifted corn starch.
  • Slowly pour the chocolate/butter mixture into the egg mixture, stir until thoroughly combined.
  • Cover the batter and let sit in the refrigerator for at least two hours, or overnight.
  • Scoop mixture evenly into six 6-oz. custard cups and place pan into the oven. Bake for 15 minutes, then turn the pan for even baking. Bake an additional 10-15 minutes. They are done when the outside has risen slightly above the sides of the pan and the center is puffed up but still soft to the touch.
  • Let cool completely, then unmold. Place on a plate and garnish with chocolate curls and berries, or whipped cream dusted with cocoa powder.

Note: To serve warm, so that the center is "molten," place the cakes in the oven at 350°F for 5 minutes prior to serving.

To make raspberry flavored cakes, add 1/4 cup seedless raspberry jam to the chocolate/butter mixture and melt together, then bake as directed above.

Warranty & Use


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