Chocolate Lava Cake
Looking for a seriously impressive dessert that doesn’t take all day to make? This Chocolate Lava Cake is for you! Cut into the light and fluffy cake to reveal a gooey, warm Dark Chocolate Almond spread that may just make this your new favorite dessert!
Yield: 4 servings
Recipe created for Barefoot & Chocolate by Lauren Caster
Ingredients
- 8 tbsp unsalted butter, room temperature
- 4 oz chocolate chips
- 2 eggs
- 3 egg yolks
- ¼ cup sugar
- ¼ cup flour
- 1 tbsp cocoa powder
- 1/8 tsp salt
- ¼ cup Barefoot and Chocolate Dark Chocolate Almond and Sea Salt spread
Directions
- Preheat the oven to 450 degrees and very liberally butter 4 ramekins.
- Combine the butter and chocolate chips. Melt over a double boiler or in the microwave, stirring every 30 seconds to prevent the chocolate from burning. When the chocolate is completely melted, set aside.
- Put the eggs, yolks and sugar in the bowl of an electric mixer and use the paddle attachment to mix on high speed for 3 to 4 minutes until fluffy and almost white in color.
- Gently fold the flour and cocoa powder into the eggs, and then whisk in the melted chocolate.
- Divide batter evenly among 4 ramekins. Place 1 tbsp of Barefoot and Chocolate spread in the center of each ramekin.
- Bake for 10 to 12 minutes until set. Remove and cool for 3 minutes. Run a knife around the inside of each ramekin to make sure the cake isn’t sticking, then invert each cake onto a plate. Dust with powdered sugar before serving.