Molten Chocolate Lava Cakes

Prep Time:
15 minutes
Cook Time:
10 minutes
8 servings


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

1 1/2sticks (12 Tablespoons)butter,

1cupgranulated sugar,


4eggs, beaten,

1teaspoonAdams Reserve Pure Vanilla Extract,


1Heat 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.

2Melt 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.

3Beat eggs in a separate small bowl. Stir eggs into chocolate mixture; then add vanilla and remaining flour. Blend well.

4Pour batter evenly into custard cups. Bake 10 minutes. Remove from oven; centers will be soft but sides of cakes will be done (chocolate should "ooze" from the centers when served).

5Invert cups immediately onto a large platter or individual plates. Wait 3 to 5 minutes; tap gently, if necessary, to release cakes and remove cups. Cover loosely with foil or a clean towel to keep warm. Serve cakes warm as they are or with custard, whipped cream, ice cream.

Nutritional Information

No Nutritional Information Available

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