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Chocolate Lava Cakes

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Chocolate Lava Cakes

Chocolate Lava Cakes
Daniel Kukla
Provided by:
total prep
Recipe from Booze Cakes by Krystina Castella and Terry Lee Stone/Quirk Books, 2010.


  • 1 1/2 cups semisweet chocolate, chopped
  • 5 tablespoons unsalted butter
  • 3 eggs separated
  • 1/4 cup sugar, divided
  • 2 teaspoons port wine
  • 1 tablespoon cocoa powder
  • 1 pint vanilla ice cream
  • 3 tablespoons confectioners' sugar


  • Preheat oven 375F. Grease and flour one large 6-cup muffin or cupcake pan or six (3/4-to 1-cup capacity) ramekins or custard cups.
  • Microwave chocolate and butter 2 minutes, or until the butter is melted. Stir and heat again until chocolate is melted completely and both are combined. Stir in eggs yolks, 2 tablespoons of the sugar, and port. Set aside to cool slightly.
  • In a bowl, combine the remaining sugar and cocoa. IN a mixing bowl, beat eggs whites until foamy. Gradually add about 2 tablespoons of the sugar and cocoa, beating until soft peaks form. Gently fold the chocolate and sugar-cocoas mixtures into the egg whites in three alternating additions.
  • Pour batter into the pan and bake 10 to 12 minutes. The edges will be firm, but the centers will be a bit liquid. Cool 3 minutes before serving.
  • Run a knife around the edges. Invert onto serving plates and top with ice cream or a dusting of confectioners’ sugar.