Molten Chocolate Lava Cakes

Meraki: (v.) to do something with soul, creativity, or love; to put something of yourself into your work

And the quarantine continues ladies and gents. And you know what, if this is what it’ll take, then let’s keep doing it. Because right now, that is hope. That is the hope we have that things will one day get better. That is how we do our part. We stay home, we wash our hands, we quarantine. And in the midst of all of this, we find ways to do the things that we once did.

I will say, lately time isn’t on the forefront of my mind. I am not constantly looking at the time, I am not focused on the next task, instead I have become more focused on the moment. And isn’t that a beautiful thing in the midst of chaos?

I will say, I am fortunate enough to be able to work from my home. I know not everyone has that liberty and many of you guys are out there on the front lines. If you are one of those people, thank you!!! Thank you to all the people out there on the front lines, you guys are the real MVPs!

One thing I have been finding comfort in lately is food. I’m sure many of you are finding this comfort too. I know it is important to remember balance, but listen that can wait until tomorrow okay? Today it is all about this molten chocolate lava cake. I mean come onnn… look at it!!

It’s ooey, gooey and chocolatey deliciousness!! The perfect comfort dessert in times like this. Most of – if not all – of the ingredients used in this recipe can be found in your pantry. No joke – five ingredients – butter, chocolate, powdered sugar, eggs and flour. Yup – that is all you need! Go ahead – make it – eat it- devour it. I won’t judge you. Because as I type this, I am eating a piece of it!

Molten Chocolate Lava Cakes

Ooey, Gooey, Chocolatey deliciousness

Prep Time 10 minutes

Cook Time 12 minutes

Ingredients

• 4 tbsps butter
• 3 ounces semi sweet chocolate chips can use any type of chocolate you have on hand, bakers chocolate works better, but even a Hershey's bar will do
• 1/2 cup powdered sugar
• 1 egg 1 egg yolk
• 4 tbsps all purpose flour

Instructions

1. If using an oven, preheat to 400F. I used my air fryer toaster oven on the toast mode. Grease ramekins with a baking spray or with butter. Make sure to grease them well.

2. Add butter and chocolate chips to a large microwave safe bowl and microwave in 30 second intervals. Make sure to stir between each interval. It took me a minute and 30 seconds to get it completed melted and smooth. The last 30 second interval, I split into 15 seconds each, stirring in between. Once fully melted and smooth, add in powdered sugar and mix well. Next add in the egg and egg yolk and mix until completely combined together.

3. Lastly, add in flour and fold together until all ingredients are combined. Evenly divide the batter between 3 ramekins (if you have 6oz ramekins it will be 2). Bake on 400°F for 12-15 minutes. The edges will be firm and the center may be slightly soft. If using the toaster mode on the air fryer toaster oven, the top part may slightly brown, this is ok.

4. Remove from oven and let stand for 3 minutes. Take the end of a small spoon around the edges of the cake to help the cake to lift from the ramekins. Invert each ramekin onto a small plate and enjoy! Top with whipped cream, ice cream, chocolate syrup, fresh berries … whatever you like.

Recipe Notes

• Keep in mind chocolate chips are harder to melt, so you may need to mix well to get the chocolate chips incorporated with the butter 
• Bakers chocolate works better but any chocolate you have on hand will do
• You can also air fry these at 400F for 12 minutes
• I used the toast mode on my air fryer toaster oven to make these 
• If you are using a cupcake/muffin pan, bake for 8-10 mins