These little cakes have a molten lava center that oozes out when cut. YUM! This dessert should be served as soon as it is prepared – we recommend ice cream or whipped cream, too!

  • 2 tbsp Rodelle Gourmet Baking Cocoa Powder
  • ¾ cup unsalted butter, plus 2 tbsp for greasing the ramekins
  • 4 1-oz squares semi-sweet chocolate
  • 1/3 cup milk chocolate chips
  • 3 eggs
  • 1 egg yolk
  • 5 tbsp granulated white sugar
  • 1 ½ tsp Rodelle Bakers Extract or Rodelle Pure Vanilla Extract
  • 3 tbsp flour
  1. Grease 6 6-oz oven-safe ramekins with butter. Sprinkle with cocoa powder.
  2. In a saucepan, melt ¾ cup butter with the semi-sweet chocolate squares and milk chocolate chips until smooth. Remove from heat and set aside.
  3. Beat eggs and yolk with sugar and vanilla until light.
  4. Beat in melted chocolate mixture and flour until combined.
  5. Pour evenly into prepared cups, cover and chill 3-4 hours.
  6. Bake in preheated 425 degree oven for 12-15 minutes until puffed – do not over bake so watch carefully.
  7. Let stand 1 minute. Run knife around edges, invert onto plates and serve immediately.
  8. We recommend adding whipped cream or ice cream!