HEB logo
Molten Chocolate Lava Cakes
Prep Time:
15 minutes
Cook Time:
10 minutes
Makes:
8 servings
Ingredients

12 ounces (1 bar or 1 bag chips) Hershey's® Special Dark Chocolate

1 1/2 sticks (12 Tablespoons) butter

1 cup granulated sugar

1 cup flour

4 eggs, beaten

1 teaspoon Adams Reserve Pure Vanilla Extract

Directions


Heat oven to 425°F. Grease or butter 12 six-ounce glass custard cu
ps (be sure they are oven-safe). Place cups on a large baking sheet an
d set aside.
Melt chocolate and butter together in top part of a double boiler, or
place chocolate and butter in a medium bowl placed over a pot of gentl
y boiling water. Stir to melt and blend. Stir in sugar and remove from
heat; then stir in half of flour and set aside.
Beat eggs in a separate small bowl. Stir eggs into chocolate mixture;
then add vanilla and remaining flour. Blend well.
Pour batter evenly into custard cups. Bake 10 minutes. Remove from ove
n; centers will be soft but sides of cakes will be done (chocolate sho
uld "ooze" from the centers when served).
Invert cups immediately onto a large platter or individual plates. Wai
t 3 to 5 minutes; tap gently, if necessary, to release cakes and remov
e cups. Cover loosely with foil or a clean towel to keep warm. Serve c
akes warm as they are or with custard, whipped cream, ice cream.

Nutritional Information


No Nutritional Information Available


Source


No Source Information Available