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Chocolate Lava Cakes
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Chocolate Lava Cakes
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You don’t have to wait to go out to eat at your favorite restaurant anymore for a delicious Chocolate Lava Cake. This recipe is so easy (no mixer required) and can be whipped up in less than 30 minutes. The warm molten chocolate center topped with ice cream or whipped cream takes this dessert over the top!

Prep time
Bake/Cook time
0:12 to 0:14
4 lava cakes
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Chocolate Lava Cakes
Confectioners Powdered Sugar
Prep time :
Bake/Cook time :
0:12 to 0:14
Yield :
4 lava cakes


  • 1/2 cup semisweet chocolate chips, or your favorite chopped chocolate
  • 1/2 cup unsalted butter, cubed
  • 1 cup Imperial Sugar Confectioners Powdered Sugar
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla
  • 2 whole eggs, plus 2 egg yolks
  • 1/3 cup all purpose flour*

Garnish, optional

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 425°F. Coat 4 custard cups with nonstick spray. Place on a baking sheet and set aside.
  2. In a medium microwave-safe bowl melt chocolate chips and butter together for 1 minute on high heat. Stir until completely melted and smooth.
  3. Whisk in powdered sugar and salt until combined. Add in eggs, yolks, and vanilla, whisking until smooth.
  4. Stir in flour until incorporated and divide batter equally between prepared custard cups.
  5. Bake for 12-14 minutes, or until edges are set, but centers are still soft.
  6. Allow lava cakes to cool for 3-4 minutes, and then run a knife along edges to loosen. Using an oven mitt, invert cups onto small, individual serving plates.
  7. Dust with powdered sugar and top with creme Chantilly and chocolate ganache, if desired.


  1. Store airtight at room temperature. To reheat cakes, warm for 20 seconds in the microwave.
  2. Recipe developed for Imperial Sugar by Shelly Jaronsky
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