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Molten Chocolate Lava Cakes
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Nutrition Facts
Serving Size 133 g
(Approx. 8 Servings)
Amount Per Serving
Calories 550 Calories From Fat 280
% Daily Value*
Total Fat 32 g 49%
Saturated Fat 20 g 100%
Trans Fat 0.0 g
Cholesterol 135 mg 45%
Sodium 45 mg 2%
Total Carbohydrate 64 g 21%
Dietary Fiber 4 g 16%
Sugars 47 g
Protein 7 g
Vitamin A 15% • Iron 20%
Vitamin C 0% • Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Molten Chocolate Lava Cakes
Rate and Review | Read Reviews (1)
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

1 Hershey's Special Dark Miniatures Assorted Chocolates
12 Tbsp unsalted butter
1 cup(s) H-E-B Pure Cane Sugar
1 cup(s) H-E-B Baker's Scoop All Purpose Flour
4 H-E-B Large Grade AA Eggs, beaten
1 Tsp HEB Vanilla Pure Extract
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Instructions

1
Heat oven to 425°F.
2
Grease or butter 12 six-ounce oven safe glass custard cups.
3
Place cups on a large baking sheet and set aside.
4
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.
5
Stir in sugar and remove from heat; then stir in half of flour and set aside.
6
Beat eggs in a separate small bowl.
7
Stir eggs into chocolate mixture; then add vanilla and remaining flour. Blend well.
8
Pour batter evenly into custard cups.
9
Bake 9-11 minutes.
10
Remove from oven; centers will be soft but sides of cakes will be done.
11
Invert cups immediately onto a large platter or individual plates.
12
Wait 3-5 minutes; tap gently, if necessary, to release cakes and remove cups.
13
Serve cakes warm.

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