I made Chocolate Lava Cake for dessert on Valentine’s Day.  I found the recipe on the Tasty Kitchen website earlier in the week.  I told Mike and the kids that I had a fabulous dessert planned for our “family” Valentine’s dinner.  It was going to be a surprise.  I hyped this mystery dessert so much that I was afraid it might not be nearly as good as I had promised.  No worries – it was beyond amazing.  I did have to stop myself from thinking about the amount of calories and fat that we all consumed though.  I probably should make this dessert only once a year…or maybe twice. 🙂 

Chocolate Lava Cake
Dig In!

Just in case you feel the need for a rich chocolate dessert recipe, here it is… 

Chocolate Lava Cake


  • 4 pieces (squares) semi-sweet baking chocolate
  • ½ cup butter
  • 1 cup powdered sugar
  • 2 whole eggs
  • 2 egg yolks
  • 6 tablespoons flour
  • 2 cups heavy whipping cream
  • 2 tablespoons sugar 

    Preparation Instructions

    Preheat oven to 425 degrees.  Spray 4 custard cups with Pam and place on cookie sheet.  Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted.  Whisk until chocolate is also melted.  Stir in sugar until well blended.  Whisk in eggs and egg yolks.  Stir in flour.  Divide between cups.  Bake 13-14 minutes until sides are firm and center is soft.  Let stand 1 minute.  Combine sugar and heavy cream and whip until stiff.  Invert cakes on dishes and top with whipped cream. 

    **I didn’t use the amount of whipping cream the recipe called for.  It seemed like way too much.  I used only about 1/2 cup and added a small amount of sugar and vanilla after I whipped it.  I would serve the whipped cream off to the side next time so that it doesn’t melt from the heat of the lava cake.  I used sliced fresh strawberries for garnish.  The tartness of the berries along with the richness of the chocolate and delicate flavor of the whipped cream made for a perfect trio.

    One thought on “Chocolate Lava Cake

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