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Molten Chocolate Lava Cakes
Prep Time:
15 minutes
Cook Time:
10 minutes
8 servings

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


Heat oven to 425°F. Grease or butter 12 six-ounce glass custard cups (be sure they are
oven-safe). Place cups on a large baking sheet and 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 gently 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 oven; centers will be s
oft but sides of cakes will be done (chocolate should "ooze" from the centers when served)
Invert cups immediately onto a large platter or individual plates. Wait 3 to 5 minutes; ta
p gently, if necessary, to release cakes and remove cups. Cover loosely with foil or a cle
an towel to keep warm. Serve cakes warm as they are or with custard, whipped cream, ice cr

Nutritional Information

No Nutritional Information Available


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