Preheat oven to 400 degrees. Butter two 10-oz. ramekins or custard cups. Dust with cocoa; set aside.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Don't be afraid. This is actually an easier dessert to prepare than you might think.
Servings and Ingredients
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. Hy-Vee butter, plus additional for greasing | ||
| Hy-Vee baking cocoa | ||
| 6 oz. bittersweet chocolate | ||
| 2 Hy-Vee large eggs | ||
| 2 egg yolks | ||
| ¼ c. Hy-Vee sugar | ||
| 2 tbsp. Hy-Vee all-purpose flour | ||
| Hy-Vee chocolate ice cream, optional | ||
| Purchased hot fudge sauce, optional | ||
| Fresh raspberries, for garnish |
Things To Grab
Directions
- Melt butter and chocolate in a medium saucepan over low heat, stirring frequently. Cool slightly.
Beat eggs, egg yolks and sugar in a medium mixing bowl with an electric mixer on high for 5 minutes. Beat in flour and melted chocolate until combined. Divide batter between prepared ramekins.
- Place ramekins on a baking sheet. Bake for 15 minutes or until sides of cakes are firm but centers are soft. Do not overbake.
- Cool cakes in ramekins for 5 minutes. Run a small knife or metal spatula along sides of cakes to loosen. Invert onto dessert plates. If desired, top with ice cream and hot fudge sauce; garnish with raspberries.
- Make-ahead prep: Prepare as directed through Step 3. Cover and refrigerate for up to 4 hours. Let stand at room temperature for 30 minutes before baking.
Nutrition facts
Servings
1110 Calories per serving
1 lava cake
Amounts Per Serving
- Total Fat: 84g
- Cholesterol: 495mg
- Sodium: 85mg
- Total Carbohydrates: 78g
- Protein: 16g
Daily Values
0%
Vitamin A 40%
0%
Vitamin C 0%
0%
Iron 20%
0%
Calcium 6%