Molten Dark Chocolate Cakes

Yields 4 individual cakes.

mmm. lava cake.


  • 4 squares of Baker’s Premium 70% Cacao Dark Chocolate
  • ½ C butter
  • 1 C icing [powedered] sugar
  • 2 whole eggs
  • 2 egg yolks
  • 6 tbsp. flour
  • 1 tsp. icing [powdered] sugar
  • 1 pint of raspberries or strawberries


  1. Preheat oven to 425F.  Butter four ¾-C custard cups or soufflé dishes.  (Smallest ramekins in the set.)  Place on baking sheet.
  2. Microwave chocolate squares and butter in large microwavable bowl on high about 1 minute or until butter is completely melted.  Reheat in 30 second intervals if necessary to avoid burning.  Stir with a wire whisk until chocolate is completely melted.
  3. Add 1 C sugar and mix well.  Blend in whole eggs and egg yolks.  Stir in flour.  Pour into prepared custard cups.
  4. Bake 13-14 minutes or until sides are firm but centers are still soft.  Let stand 1 minute.
  5. Carefully run small knife around edges of cakes to loosen.  Invert cakes onto dessert plates.  If you want more sugar, dust evenly with 1 tsp icing sugar.  Top with berries.  Serve warm.

Tips:  Batter can be prepared ahead of time.  Pour into prepared custard cups; cover with plastic wrap.  Refrigerate up to 24 hours.  When ready to serve, uncover and bake as directed.  Frozen fruit of any kind would pair nicely with this dessert.

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