Description
Delightful mini volcano cakes with rich, gooey chocolate centers, perfect for gatherings and family celebrations.
Ingredients
Scale
- ½ cup unsalted butter (1 stick)
- 1 cup bittersweet chocolate chips
- 1 cup powdered sugar
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour (or gluten-free flour blend)
- Pinch of salt
Instructions
- Preheat your oven to 425°F (220°C). Grease 4 ramekins with butter and dust with cocoa powder to prevent sticking.
- In a medium microwave-safe bowl, combine the butter and chocolate chips. Microwave in 30-second intervals, stirring in between, until melted and smooth.
- Add the powdered sugar to the melted chocolate mixture and stir well. Incorporate the eggs and egg yolks one at a time, mixing until fully combined. Stir in the vanilla extract. Gently fold in the flour and salt until just combined.
- Divide the batter evenly among the prepared ramekins, filling each about ¾ full.
- Place ramekins on a baking sheet and bake for 12-14 minutes, until the edges are firm but the center is soft. Let them sit for 1 minute, then carefully invert onto plates.
Notes
Store uneaten cakes in an airtight container for up to 2 days. Freeze unbaked ramekins for up to 2 months and increase baking time by a few minutes if baking from frozen.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg