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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 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
eam.

Nutritional Information


No Nutritional Information Available


Source


No Source Information Available