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Chocolate Lava Cake

Hello, the 1990s called, and they want to remind you how good chocolate lava cakes are.


Do you remember sinking your fork into your first lava cake? It was the most popular dessert for so long for good reason: they are gooey and warm and so, so chocolatey. I wonder what happened to their popularity? Maybe we had too much of a good thing, like the end of Seinfeld.


I’m going to share with you that you can turn back time and make these amazing little cakes so easily with your kids. And hey, you don’t need any fancy “ramekins.” Use a muffin tin! Maybe you’d like to recount some stories of the ‘90s with them while you pull together this easy batter and pop them in the oven? Maybe you want to bake to your best ‘90s jam, and find your favorite ‘90s sitcom episode to watch while you eat these delicious cakes straight from the oven. They don’t even have to cool. After all, their middle name is Lava.


My kids love this simple dessert almost as much as they love my stories from “the olden days,” before cell phones and wifi and remote controls. (Or more, let’s be honest.)

30 mins

SERVES 6

INGREDIENTS

1/2 cup semi-sweet chocolate chips

1/2 cup unsalted butter (1 stick)

1/4 cup flour

1/2 cup confectioner’s sugar

1/8 teaspoon salt

2 large eggs

2 large egg yolks

A little cocoa powder for dusting

DIRECTIONS

Preheat the oven to 425 degrees.

Spray or oil 6 spots in your muffin tin and dust with cocoa powder to ensure the cakes pop out easily.

In a medium microwaveable bowl or large measuring cup combine chocolate and butter and microwave on high in 10 second increments, stirring between intervals, until everything is melted and smooth (about 30 seconds).

Whisk the flour, confectioners’ sugar, and salt into the melted chocolate and butter and then slowly whisk the eggs and egg yolks into the mixture.

Spoon chocolate batter evenly into each prepared muffin cup. They will be filled to the top.

Bake for 8-10 minutes. They will look slightly undercooked in the middle but firm on the outside.

Remove from the oven and let sit for a minute.

Run a sharp knife around each cup and then invert all 6 onto a cutting board or sheet pan. Transfer your little lava cakes to a bowl or plate and serve immediately with ice cream, berries or whatever you like! I like to serve them with homemade whipped cream.

Bonus: You might like having a bunch of these in the freezer to warm up for about 30 seconds in the microwave, right? Maybe consider doubling the recipe?

COOKING TOGETHER

KIDS CAN:

  • Measure ingredients
  • Crack eggs and stir everything
  • Spray the muffin tins with non-stick spray
  • Fill muffin tins with batter

GROWN-UPS CAN:

  • Manage the melting of chocolate and butter in the microwave
  • Manage the oven
  • Invert the baked cakes onto a cutting board or baking sheet
A photo of Cheryl.

Cheryl Knecht Muñoz

Cheryl is the Founder and Owner of Sugar Beet Schoolhouse, a cooking school for kids and their families in River Forest, IL. As a chef, instructor, and working mom, she is passionate about growing, cooking, and sharing good food together.

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