Chocolate Lava Cakes
CATEGORIES
INGREDIENTS
  • 1 cup all purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 cup (2 sticks) salted butter, melted
  • 1 cup sugar
  • 1 cup (packed) golden brown sugar
  • 4 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 12 tablespoons semisweet chocolate chips (about 4 1/2 ounces)
DIRECTIONS
  1. Sift flour, cocoa powder and baking powder into medium bowl. Place butter in large bowl; add both sugars and whisk until well blended. Whisk in eggs 1 at a time, then vanilla extracts. Whisk in dry ingredients. Divide batter among six 1-cup ovenproof coffee mugs (about 2/3 cup in each). Top each with 2 tablespoons chocolate chips. Gently press chips into batter. Cover and refrigerate mugs at least 1 hour and up to 1 day.
  4. Position rack in center of oven and preheat to 350°F. Let mugs with batter stand at room temperature 5 minutes. Bake uncovered until cakes are puffed and crusty and tester inserted into center comes out with thick batter attached, about 30 minutes. Cool cakes 5 minutes.
RECIPE BACKSTORY
adapted from Epicurious