Daybreak Delights: Mini Molten Lava Cakes

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Dawn Bitz from Grasshaven Outdoor shows us how to make Mini Molten Lava Cakes.

Data pix.

Mini Molten Lava Cakes


2 sticks unsalted butter

4 teaspoons granulated sugar

1/2 teaspoon ground cinnamon

Pinch of cayenne pepper

Pinch of nutmeg

12 ounces semisweet chocolate, chopped

1 cup all-purpose flour

2 1/2 cups confectioners' sugar, plus more for dusting (optional)

6 large eggs plus 6 egg yolks

1 1/2 teaspoons vanilla extract

1/4 teaspoon almond extract

Preheat the oven to 400 degrees F. Using cooking spray, coat eight 6-ounce ramekins thoroughly and sprinkle each with 1/2 teaspoon granulated sugar.

Microwave the butter and chocolate for approximately 1 minute.  The butter will be melted but the chocolate will not.  Whisk together until the chocolate melts completely.

Add cinnamon, cayenne, and nutmeg to the bowl. Once the butter and chocolate are thoroughly mixed, whisk eggs and yolks, vanilla extract and almond extract in the bowl until creamy. Fold in whisk the flour and confectioners' sugar.  Divide among the prepared ramekins.

Place ramekins in a baking dish and add water until it is halfway up the sides.

Bake the cakes until the tops are stiff and the edges darken, 12 to 14 minutes. Remove from the oven and let cool 5 minutes. Loosen the edges of the cakes with a small paring knife and transfer to plates while warm. Dust with confectioners' sugar.

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.