Last night, my husband and I were relaxing after a long day at the zoo with the boys, working in the yard and a 2 mile run in the evening. After burning off all those calories I had an overwhelming urge for chocolate cake! Matt needed NO convincing. These little lava cakes are my perfect go-to for quick, easy and decadent. I like to make them for large parties too since they are great to make ahead, then bake off while the dinner dishes are being cleared.

All good desserts start with copious amounts of butter or sugar. The best ones have both...and this is no doubt, one of the best! It's a good thing we spent so much time outside!

Molten Lava Cake Ingredients:

8 (1 ounce) squares semisweet chocolate (I use Ghirardelli)
1 cup unsalted butter, cubed
5 large eggs
4 egg yolks
2 cups confectioner’s sugar
3/4 cup all-purpose flour
1/2 teaspoon salt

Directions:

Grease 8 (6 ounce) ramekins and set aside. Preheat the oven to 425° F.
Coarsely chop the chocolate. Combine with the butter in a glass bowl and microwave for 1 minute on 50% power. Stir and microwave 1 minute more. Continue this pattern until just melted. Add the eggs, yolks and sugar. Mix well. Add the flour and salt and stir until blended. Pour evenly into the ramekins. (If making ahead, you can cover with plastic wrap at this time and refrigerate until ready to bake. Just add another 2 min onto the bake time. I've kept cakes at this stage for up to 3 days at this stage before!)

Place onto a baking sheet and bake in the preheated oven for 15-16 minutes (or until a thermometer reads 160° F). Remove from the oven and let cakes sit 1 minute. Run a knife around the edge of each cup and invert the ramekin onto individual dessert plates. Serve immediately with ice cream, whipped cream or berries. I can't resist a good raspberry sauce with mine!