Little Lava Cakes
- 8 tablespoons butter
- 4 ounces semi-sweet chocolate
- 1/2 cup powdered sugar (plus extra for topping)
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 1/4 cup heavy cream
- 1/2 cup all-purpose flour
- 6 eggs
Preheat oven to 400. Arrange 8 4-ounce mini mason jars on a baking sheet. Spray them with non-stick cooking spray.
- In a small saucepan, melt butter and chocolate together. Stir until combined. Remove from heat.
- Add powdered sugar and granulated sugar and stir.
- Add vanilla and heavy cream and stir.
In a mixing bowl, add 3 whole eggs and 3 egg yolks. Mix until frothy, about 4 minutes. Fold into chocolate mixture.
- Pour batter into mini mason jars, and bake for 15 minutes. The cake around the rim should be firm, but the middle still a little jiggly. Top with additional powdered sugar and serve warm.
- These have even better flavor the next day, so plan ahead and just reheat. But it’s hard not to eat them right away!