A pantry-adapted take on Molten Chocolate Lava Cakes — uses baking powder instead of High-quality dark chocolate, milk instead of Whole eggs. Nutrition is approximate.
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Preheat your oven to 425°F (218°C). Butter four 6-ounce ramekins and dust them with cocoa powder or flour.
Melt the dark chocolate and butter together in a heatproof bowl in 30-second microwave bursts, stirring until smooth.
In a separate bowl, whisk the milk, egg yolks, sugar, and a pinch of salt together until pale and slightly thickened.
Gently fold the melted chocolate mixture and the flour into the beaten eggs until just combined.
Divide the batter evenly among the prepared ramekins.
Bake for 12-14 minutes, or until the edges are firm but the centers still jiggle slightly.
Let cool for 1 minute, then carefully invert onto plates. Dust with powdered sugar and serve immediately.
Estimated, per serving
410kcal
Calories
6g
Protein
29g
Carbs
31g
Fat
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