The Best and The Easiest Molten Chocolate Lava Cakes

• Refrigerated

  • 1 Egg + 1 egg yolk, large

• Baking & Spices

  • 3 tbsp All-purpose flour
  • 1/2 cup Confectioners' sugar
  • 2 oz Dark chocolate or bittersweet baking chocolate

• Drinks

  • 1 tsp Espresso coffee granules, instant

• Dairy

  • 1/4 cup Butter, unsalted

• Frozen

  • 1 Ice cream

• Other

  • hot fudge for serving (homemade or storebought, optional but recommended

Found on averiecooks.com

Description

Ingredients

• 2 ounces dark chocolate or bittersweet baking chocolate (I used Trader Joes Dark Chocolate Bar; I prefer bars or baking chocolate to chocolate chips)
• 1/4 cup unsalted butter (1/2 of 1 stick)
• 1/2 cup confectioners sugar
• 1 large egg + 1 egg yolk (discard white or save for another use)
• 3 tablespoons all-purpose flour
• 1 teaspoon instant espresso coffee granules, optional but recommended (doesnt make cakes taste like coffee and serves to enhance the chocolate flavor)
• ice cream for serving, optional but recommended
• hot fudge for serving (homemade or storebought), optional but recommended

Directions

• Preheat oven to 425F and spray two ramekins (about 3-4 inches in diameter or about 4 ounces each) with cooking spray, place ramekins on a baking sheet; set aside. To a medium microwave-safe bowl, add the chocolate, butter, and heat on high power to melt, about 1 minute. Stop to whisk until smooth. If needed, return bowl to micro and heat in 15-second increments until chocolate can be whisked smooth. Add the sugar, egg, egg yolk, and whisk until smooth. Add the flour, optional espresso granules, and stir until just combined; dont overmix. Pour batter into prepared ramekins, divided evenly. Bake for about 12 minutes, or until edges are set but center is still soft; dont overbake. Baking times will vary based on oven, ramekins, and climate variances; bake until as done as desired. Allow cakes to cool in ramekins for about 1 minute, gently rim the edges of ramekins with a paring knife, and invert over serving dishes to dislodge cakes. Optionally top with ice cream, hot fudge, and serve immediately. Cakes are best warm and fresh. Adapted from Kraft