Flourless Chocolate Lava Cake

Pairs Best with Chateau Ste. Michelle Columbia Valley Cabernet Sauvignon

Serves 6

  • 8 oz 70% bittersweet chocolate, finely chopped
  • 12 Tbs (6 oz) unsalted butter, cut into cubes
  • 4 large eggs
  • ½ cup (3 ½ oz) granulated sugar
  • 1/8 tsp salt
  1. Preheat oven to 375 degrees. Adjust a rack to the middle of the oven. Butter 6-4oz ramekins. 
  2. Put the Chocolate and butter in a metal or glass bowl over barely simmering water. Stir occasionally until melted. Remove from the heat. 
  3. Place the eggs, sugar and salt in a bowl of a mixer, whip at medium high speed until light and fluffy, about 5 minutes. 
  4. Reduce speed to low and add the chocolate, mix until combined. 
  5. Spoon into the prepared cups and place on a baking sheet. 
  6. Bake for about 10 minutes or until the edges are set but the center is underdone. Let cool 3 minutes before serving

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