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Chocolate Lava Cake!


There are so many stories about how Chocolate Lava Cake came about. One suggests that it was the result of a mistake. The chef pulled a chocolate sponge cake from the oven before it was done and found that the center was still runny. He decided to serve it anyway since it had a good smell and texture to it. And the rest is history. Whatever the reason, Chocolate Lava Cake is a taste of heaven on earth and proof that sometimes mistakes are the way to better results.


– 1 cup unsalted butter or unsalted margarine*

– 8 ounces semisweet chocolate chips, or bars, cut into bite-size chunks

– 5 large eggs – 1/2 cup sugar – Pinch of salt

– 4 teaspoons flour

– 8 extra-large paper muffin cups or 12 regular paper muffin cups



– 8 large strawberries or fruit of your choice – barely moistened and rolled in about 1/2 cup sugar right before serving ( optional )



1- Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat.

2- Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves.

3- Beat egg mixture into chocolate until smooth.

4- Beat in flour until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)

5- Adjust oven rack to middle position; heat oven to 450 degrees. Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers. Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups.

6- Bake until batter puffs but center is not set, 8 to 10 minutes.

7- Top each with sugared fruit of your choice and serve immediately.

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