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Molten Chocolate Lava Cakes


Quick and easy

Quick and easy

Quick and easy

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 soft 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; 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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