Chocolate lava cakes gained popularity in the late 1990s thanks to the chef Jean-Georges Vongerichten, and they have stuck around on dessert menus for good reason: They are rich chocolate cake and velvety sauce all in one, and they are surprisingly easy to make in under an hour. If you like to plan ahead, you can prepare the batter a day in advance, refrigerate it, then pop the cake into the oven when you are ready for dessert. This recipe, made in a 10-ounce baking dish, is meant for sharing, but you can also make it in two 6-ounce ramekins. Just cut the baking time to 7 to 9 minutes. Also, be sure to use chopped chocolate bars or chocolate féves rather than chocolate chips here. Chips are made with stabilizers that inhibit melting and will negatively affect the texture of your dessert.
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|Serving Size: 1 serving (82g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 232 (82%)|
|Amt Per Serving||% DV|
|Total Fat 25.7g||34 %|
|Saturated Fat 14.7g||73 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 264.8mg||81 %|
|Sodium 229.4mg||8 %|
|Potassium 87.4mg||2 %|
|Total Carbohydrate 7.9g||2 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 7.6g|
|Protein 5.8g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 284
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