Category: American

Chocolate Chip Muffins

Fluffy warm Chocolate Chip muffins made from scratch are a treat everyone will love. Delicious tasty and good to the last bite. Simple to follow instructions with an easy to make recipe that is full of rich mouthwatering flavors.  Soft rich and moist muffins that crumble with sweet satisfaction at every nibble. I hope you decide to give them a try. We enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

Watch the video and follow the instructions below to have a batch of warm delicious muffins ready to serve today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Muffins are a wonderful treat and these are perfect in every way imaginable. Thanks for visiting and see you again soon.

Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

Preheat the oven to 375°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner). In a large bowl: beat sugar, eggs and mix.

Add oil, vanilla extract, sour cream and mix until well combined. Add in the flour, baking powder, baking soda, salt and mix. Highly recommend that you sift the dry ingredients before mixing with the wet ingredients to form a smoother batter. This will make the muffins very soft & fluffy (don’t skip this tip). 

Add 1 ½ cups of chocolate chips and use a spatula to fold the batter.

Divide batter into even portions into the muffin tin (should be exactly 12).

Sprinkle the other ½ cup of chocolate chips on top of the batter.

Bake for 18 minutes. Do not over bake the muffins or it will be dry. Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack to finish cooling completely.

Can be kept up to a week. Serve & Enjoy!

Recent Posts

Be sure to follow me on Facebook, Instagram,  Twitter, Pinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

Share on social media

Chocolate Chip Muffins

Chocolate Chip Muffins are a moist, fluffy and rich treat that is perfect on any occasion.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Baked Goods, Breakfast, Brunch
Cuisine American
Servings 12
Calories

Equipment

  • 12 Muffin Tin

Ingredients
  

  • 252g (2 cups) all-purpose flour
  • 157g (¾ cup) granulated sugar
  • 2 cups (divided) semi-sweet chocolate chips
  • 1 cup sour cream (full fat) room temperature
  • ½ cup vegetable or canola oil 
  • 2 tsp baking powder
  • 2 tsp vanilla extract
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 large eggs

Instructions
 

  • Preheat the oven to 375°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner).
  • In a large bowl: beat sugar, eggs and mix. Add oil, vanilla extract, sour cream and mix until well combined.
  • Add in the flour, baking powder, baking soda, salt and mix. Highly recommend that you sift the dry ingredients before mixing with the wet ingredients to form a smoother batter. This will make the muffins very soft & fluffy (don't skip this tip).
  • Add 1 ½ cups of chocolate chips and use a spatula to fold the batter.
  • Divide batter into even portions into the muffin tin (should be exactly 12). Sprinkle the other ½ cup of chocolate chips on top of the batter.
  • Bake for 18 minutes. Do not over bake the muffins or it will be dry.
  • Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack to finish cooling completely.

Can be kept up to a week. Serve & Enjoy!

    Video

    Keyword baking muffins, best chocolate chip muffins, chocolate chip muffin recipe, Chocolate chip muffins, easy chocolate chip muffins, homemade chocolate chip muffins
    Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

    Muffins

    Baked Goods

    EatFoodliciousLeave a comment

    Carrot Cake Muffins (no nuts)

    Soft moist Carrot Cake Muffins feature delicious shredded carrots, raisins and subtle cinnamon and nutmeg flavor notes. They are so sweet, delicious and are so awesome fresh from the oven. These flavors harmonize with each other for a triumphant combination of eatfoodlicious excellence. This seasonal muffins are perfect with coffee or to present at a brunch. They can be made with very little preliminary work making them a very good selection for holidays or special occasions. These muffins never lasts long once they are cool enough to eat. You can double the recipe and freeze some for later (just make sure to let it fully thaw-out before reheating later). 

    Watch the video and follow the instructions below to have these charming muffins ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. I hope you enjoy this expedited tutorial and find the presentation suggestions useful at your next family gathering. Thanks for visiting and see you again soon

    Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

    Preheat the oven to 350°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner). In a bowl: add eggs, brown sugar, white sugar & mix until everything together. Add sour cream, vanilla extract, oil and mix everything together. Place a hand sifter over the bowl and add flour; then sift. Remove the sifter from the bowl. Add salt, baking powder, baking soda, cinnamon, nutmeg, ginger & cloves (optional). Mix everything together until smooth.

    Add shredded carrots & raisins

    Fold with spatula. 

    Use an ice cream scooper or spoon to measure even portions. Place each scoop of batter into the muffin tin (should be exactly 12 scoops). Sprinkle crystal sugar on top of the batter (optional). 

    Bake for 20 minutes. Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack to finish cooling completely.

    Recent Posts

    Be sure to follow me on Facebook, Instagram,  Twitter, Pinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

    Share on social media

    Carrot Cake Muffins (no nuts)

    Carrot Cake Muffins are moist for days, not too sweet, perfect for breakfast and delicious when served warm.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Baked Goods, Breakfast, Brunch
    Cuisine American
    Servings 12
    Calories

    Equipment

    • Muffin Tins

    Ingredients
      

    • 1 ½ c (215 g) all-purpose flour
    • 1 ½ cups shredded carrots packed
    • ¾ cup raisins
    • ½ cup canola or vegetable oil
    • ¼ cup sour cream (full fat) room temperature
    • ¼ cup granulated white sugar
    • ¼ cup light brown sugar
    • 1 ½ tsp vanilla extract
    • 1 tsp baking powder
    • 1 tsp ground cinnamon
    • ½ tsp salt
    • ½ tsp baking soda
    • ½ tsp ground ginger
    • ¼ tsp ground nutmeg
    • ⅛ tsp ground gloves optional
    • 2 large eggs room temperature
    • crystal sugar (optional) topping

    Instructions
     

    • Preheat the oven to 350°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner).
    • In a bowl: add eggs, brown sugar, white sugar & mix until everything together. Add sour cream, vanilla extract, oil and mix everything together.
    • Place a hand sifter over the bowl and add flour; then sift. Remove the sifter from the bowl. Add salt, baking powder, baking soda, cinnamon, nutmeg, ginger & cloves (optional). Mix everything together until smooth. Add shredded carrots, raisins and fold with spatula.
    • Use an ice cream scooper or spoon to measure even portions. Place each scoop of batter into the muffin tin (should be exactly 12 scoops). Sprinkle crystal sugar on top of the batter (optional).
    • Bake for 20 minutes. Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack to finish cooling completely.

    Can be kept up to a week in room temperature. Serve & Enjoy!

      Video

      Keyword best carrot cake muffins, breakfast carrot cake muffins, carrot cake muffins, easy carrot cake muffins, no nut carrot cake muffins
      Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

      Breakfasts

      Baked Goods

      EatFoodliciousLeave a comment

      Apple Bread

      Apple Bread features baked moist fruit with just the right amount of cinnamon, vanilla and sugar for a harmonious collection of good old-fashioned flavors. The Bread is tart, sweet, fluffy and a satisfying treat. Fresh out of the oven warm filled apple bread is soft moist sweet and delightful to eat. A hint of cinnamon balance the nutmeg and sweet apples to provide the perfect seasonal baked goods or anytime of the year.

      I love them fresh from the oven but look forward to the morning after and enjoying them with my favorite coffee. My kids would eat them all if they could as they enjoy theirs with a cold glass of milk. Warm your kitchen on a cool day by baking these little delights. Great for snacks, meal preparation or when you are on the go. You can make a couple of these bread batches and freeze, just be sure to let them fully thaw before serving (microwave for 30-90 seconds).

      Watch the video and follow the instructions below to have a nice fresh made bread ready for the rest of your week. Like and share this or any of the recipes you may find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Feel free to leave a comment and let us know if you and your family enjoyed this easy to make delicious bread. One slice with morning coffee is my favorite way to skip a traditional breakfast and will soon be yours too, once you give this super tasty bread a try.

      Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

      In a bowl combine flour, salt, baking soda, cinnamon, nutmeg & baking powder together. Set aside until ready to use. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). In a large separate bowl: add white sugar, eggs and beat until pale yellow.

      Add vanilla extract, applesauce and oil. Mix everything together until combined.

      Add dry ingredients and mix.

      Add the finely chopped apples into the bowl and gently toss them together with a spatula. 

      Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (8″x 4″) with softened butter & flour or line the inside of the pan with parchment paper. Transfer the batter to the pan.

      Bake for 55-60 minutes or until a toothpick placed in the center of the bread comes out clean (tent with aluminum foil after 30 minutes). 

      Remove pan from the oven and rest the bread in the pan for 10 minutes before transferring the bread to a baking rack to finish cooling.

      Slice & enjoy! Cover the leftovers in a container. Keep at room temperatures to up 2 days or refrigerate up to 6 days.

      Recent Posts

      Be sure to follow me on Facebook, Instagram,  Twitter, Pinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

      Share on social media

      Apple Bread

      Apple Bread features baked moist fruit with just the right amount of cinnamon, vanilla and sugar for a harmonious collection of good old-fashioned flavors.
      No ratings yet
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 55 minutes
      Total Time 1 hour 5 minutes
      Course Baked Goods, Bread, Breakfast
      Cuisine American
      Servings 8
      Calories

      Equipment

      • 8" x 4" Loaf Pan

      Ingredients
        

      • 204g (1 ½ cups) all-purpose flour
      • 1 ½ tsp ground cinnamon
      • 1 ½ tsp baking powder
      • ½ tsp baking soda
      • ¼ tsp salt
      • ¼ tsp ground nutmeg
      • ¾ cup granulated sugar
      • ½ cups vegetable or canola oil 
      • 2 tsp vanilla extract
      • 2 cups finely chopped apples peeled & deseed
      • 4 oz (½ cup) unsweetened apple sauce
      • 2 large eggs room temperature

      Instructions
       

      • Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (8"x 4") with softened butter & flour or line the inside of the pan with parchment paper.
      • In a bowl combine flour, salt, baking soda, cinnamon, nutmeg & baking powder together. Set aside until ready to use. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy).
      • In a large separate bowl: add white sugar, eggs and beat until pale yellow. Add vanilla extract, applesauce and oil. Mix everything together until combined. Add dry ingredients and mix. Add the finely chopped apples into the bowl and gently toss them together with a spatula.
      • Transfer the batter to the pan. Bake for 55-60 minutes or until a toothpick placed in the center of the bread comes out clean (tent with aluminum foil after 30 minutes). Remove pan from the oven and rest the bread in the pan for 10 minutes before transferring the bread to a baking rack to finish cooling.

      Slice & enjoy! Cover the leftovers in a container. Keep at room temperatures to up 2 days or refrigerate up to 6 days.

        Video

        Keyword apple bread, best apple bread, easy apple bread, fresh apple bread, moist apple bread
        Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

        Breakfast

        Baked Goods

        EatFoodlicious2 Comments

        Double Chocolate Chip Muffins

        For all the chocolate lovers, these are the perfect muffins that anyone can make at home. Double Chocolate Chip Muffins are full of rich, moist and delicious bites that make for a wonderful treat any time. It’s better than the bakery store and it will stay moist for days. The muffins are fluffy, moist and are truly rewarding. All the sweet flavors of warm rich muffins with a layer of elegant chocolate will have food lovers closing their eyes as they softly bite into this heavenly muffins. Fresh from the oven, these muffins are so richly aromatic that it makes the house smell like a well baked chocolate dessert.

        Watch the video and follow the instructions below to have a nice fresh made dessert muffin ready for the rest of your week. Like and share this or any of the recipes you may find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Feel free to leave a comment and let us know if you and your family enjoyed this easy to make delicious double chocolate chip muffins. One slice with morning coffee is my favorite way to skip a traditional breakfast and will soon be yours too, once you give this super tasty muffins a try.

        Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

        Preheat the oven to 375°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner). In a separate bowl: add cocoa powder, instant coffee and hot boiling water.

        Mix until it dissolves. Add sugar, eggs, sour cream, vanilla extract, oil and mix everything together. In a bowl: add flour, salt, baking powder & baking soda while mixing everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). 

        Combine wet and dry ingredients together. Mix until well combined. Add 1 ½ cups of chocolate chips and fold with spatula. 

        Use an ice cream scooper or spoon – fill up to ⅔ of the muffin tin. Add chocolate chips on top of the batter. 

        Bake for 17 minutes. Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack to finish cooling completely. Continue with the rest of the muffins.

        Can be kept up to a week.

        Serve & Enjoy!

        Recent Posts

        Be sure to follow me on Facebook, Instagram,  Twitter, Pinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

        Share on social media

        Double Chocolate Chip Muffins

        Double Chocolate Chip Muffins are full of rich, moist and delicious bites that make for a wonderful treat any time.
        No ratings yet
        Print Recipe Pin Recipe
        Prep Time 8 minutes
        Cook Time 17 minutes
        Total Time 25 minutes
        Course Baked Goods, Breakfast
        Cuisine American
        Servings 18
        Calories

        Equipment

        • Muffin Tins

        Ingredients
          

        • 224g (1 ⅔ cups) all-purpose flour
        • 71g (½ cup) unsweetened cocoa powder
        • 2 cups (divided) semi-sweet chocolate chips
        • 1 cup granulated white sugar
        • 1 cup sour cream (full fat) room temperature
        • ½ cup boiling/hot water
        • ½ cup vegetable or canola oil 
        • 1 tbsp instant coffee optional
        • 1 tsp baking powder
        • 1 tsp vanilla extract
        • ½ tsp baking soda
        • ½ tsp salt
        • 2 large eggs room temperature

        Instructions
         

        • Preheat the oven to 375°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner).
        • In a bowl: add flour, salt, baking powder & baking soda while mixing everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). 
        • In a separate bowl: add cocoa powder, instant coffee and hot boiling water. Mix until it dissolves. Add sugar, eggs, sour cream, vanilla extract, oil and mix everything together.
        • Combine wet and dry ingredients together. Mix until well combined. Add 1 ½ cups of chocolate chips and fold with spatula.
        • Use an ice cream scooper or spoon – fill up to ⅔ of the muffin tin. Add chocolate chips on top of the batter.
        • Bake for 17 minutes. Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack to finish cooling completely. Continue with the rest of the muffins.

        Can be kept up to a week. Serve & Enjoy!

          Video

          Keyword best double chocolate chip muffins, breakfast double chocolate muffins, double chocolate chip muffins, easy double chocolate chip muffins
          Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

          Baked Goods

          Breakfast

          EatFoodliciousLeave a comment

          Baked Chocolate Oatmeal

          A warm serving of this Baked Chocolate Oatmeal is batch healthy, tasty and very easy to make. I love delicious oatmeal featured selections for my morning snack and this recipe is rewarding and fun to create. Make a serving of this baked oatmeal on Sunday and have a ready to go easy to serve breakfast at the ready for your busy week. Delicious tasty and good to the last bite. This affordable and easy to make selection is perfect on any occasion.  We enjoy this dish every time we make it and hope you give them a try to see for yourself just how delicious simple and easy can be.

          Watch the video and follow the instructions below to have a warm bowl of Baked Oatmeal today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Store in the refrigerator until ready to sever, best enjoyed fresh. Thanks for visiting and see you again soon.

          Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

          Preheat the oven to 350°F. Grease the 8″x 8″ pan with cooking flour spray. In a bowl: add oatmeal, cocoa powder, maple syrup, salt, vanilla extract, milk, eggs, coconut oil, baking powder and mix everything together. 

          Transfer the mixture to the pan. Add chocolate chips on top.

          Bake for 35-40 or until the top is golden. Let cool for 10 minutes before serving.

          Serve & enjoy! Refrigerate the leftovers.

          Recent Posts

          Be sure to follow me on Facebook, Instagram,  Twitter, Pinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

          Share on social media

          Baked Chocolate Oatmeal

          Baked Chocolate Oatmeal is a quick and easy recipe that is simply delicious.
          No ratings yet
          Print Recipe Pin Recipe
          Prep Time 5 minutes
          Cook Time 35 minutes
          Total Time 40 minutes
          Course Breakfast, Brunch
          Cuisine American
          Servings 9
          Calories

          Equipment

          Ingredients
            

          • 2 cups old fashioned oats
          • 1 ¼ cups milk or coconut milk
          • ⅓ cup maple syrup or honey
          • ¼ cup unsweetened cocoa powder
          • 2 tbsp coconut oil or butter
          • 1 tsp baking powder
          • 1 tsp vanilla extract
          • ½ tsp salt
          • 2 large eggs room temperature
          • ½ cup semi-sweet chocolate chips optional

          Instructions
           

          • Preheat the oven to 350°F. Grease the 8"x 8" pan with cooking flour spray or line the inside of the pan with parchment paper.
          • In a bowl: add oatmeal, cocoa powder, maple syrup, salt, vanilla extract, milk, eggs, coconut oil, baking powder and mix everything together.
          • Transfer the mixture to the pan. Add chocolate chips on top.
          • Bake for 35-40 or until the top is golden. Let cool for 10 minutes before serving.

          Serve & enjoy! Refrigerate the leftovers.

            Video

            Keyword baked chocolate oatmeal, baked oatmeal, easy breakfast chocolate oatmeal
            Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

            Breakfast

            Baked Goods

            EatFoodliciousLeave a comment

            Lava Cake

            Chocolate Lava Cake will captivate you like a luscious spell bounding secret as it spills its melted center slowly to the plate. The molten creamy elixir vexes your appetite with the burning desire of tasteful satisfaction. The soft moist breaded outer layer is gorgeous when sprinkled with powdered sugar. The tastes and textures are artfully formed with resonating notes as they breathe intoxicating chocolate waves of deliciousness. Rich with delightful elegance, this treat marries well with the tart gentle flavors of fresh raspberries. Occasionally I admit, my craving can only be met by this hauntingly enticing classic Chocolate Lava Cake.  Smiling inwardly cutting the first bite and watching the sweet magma center loose its shape is a food lovers dance of seduction. I carry my heart one spoonful at a time to my lips as I dine on what might be my favorite dessert. This recipe is a perfect sweet ending to any occasion.  My family swoons every time I make this and that I must say that never gets old.  

            Watch the video and follow the instructions below to be on your way to the universal joy and allure of homemade Chocolate Lava Cake. Like and share this or any of my recipes you may find interesting. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Also if you have any questions or want to just talk food, leave a comment and let me know how this turned out for you. This is an easy to follow, slightly meticulous, recipe that can be ready to eat in approximately 20 minutes total. Cook time and rest time is less than 10 minutes. Clean up is easy and the dessert is fantastically delectable. My entire family absolutely loves this recipe and I know yours will too. 

            Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

            Use your fingers or brush- spread a thin layer of butter on the bottom and sides of four 6 oz ramekins. Sprinkle unsweetened cocoa powder around the inside of the ramekins and tap out any excess cocoa. 

            Fill the pan with 1 ½ cups of water, fit a glass heat proof bowl atop the pan and steam/simmer over the water on a medium heat. Add the chocolate to the glass bowl. Stir until completely melted and smooth. Remove the bowl from the pan.

            Add cold unsalted butter (cut into pieces) to the bowl and stir until the butter is completely melted. Add sugar, salt and mix everything together.

            Add whole eggs, egg yolks and whisk everything together until no streaks.

            Add flour and mix until well combined.

            Divide the batter into 4 ramekins. Use a spoon or small spatula to smooth and level the top of the batter if needed. Place four ramekins into a baking pan (I used a 9″x9″ pan). Place the baking pan in the oven.

            Bake for 11 minutes or until the top and the sides of the cake has set. Remove from the oven and let rest for 3 minutes. Working one ramekin at a time. Place a small plate on top of the ramekin and carefully inverting cake into the plate. Let it rest for 10 seconds before lifting the ramekin up and away from the cake.

            Garnish with powdered sugar and fresh raspberries or strawberries.

            Recent Posts

            Be sure to follow me on Facebook, Instagram,  Twitter, Pinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

            Share on social media

            Lava Cake

            Rich chocolate slowly melting out of fresh warm Lava Cake for a perfectly intoxicating dessert that is simply delicious.
            No ratings yet
            Print Recipe Pin Recipe
            Prep Time 9 minutes
            Cook Time 11 minutes
            Total Time 20 minutes
            Course Cake, Dessert
            Cuisine American
            Servings 4
            Calories

            Equipment

            • 4 ramekins

            Ingredients
              

            • 6 oz 60% Cacao Bittersweet Chocolate Baking Bar Ghirardelli's brand
            • ½ cup (8tbsp; 113g) unsalted butter cold
            • ¼ cup (50g) extra fine granulated sugar
            • 2 tbsp (18g) all-purpose flour
            • ⅛ tsp salt
            • 2 large eggs cold
            • 2 large egg yolks cold
            • 1 tbsp softened unsalted butter
            • 1-2 tbsp unsweetened cocoa powder

            Instructions
             

            • Preheat the oven to 425°F.
            • Use your fingers or brush- spread a thin layer of butter on the bottom and sides of four 6 oz ramekins. Sprinkle unsweetened cocoa powder around the inside of the ramekins and tap out any excess cocoa.
            • Fill the pan with 1 ½ cups of water, fit a glass heat proof bowl atop the pan and steam/simmer over the water on a medium heat. Add the chocolate to the glass bowl. Stir until completely melted and smooth. Remove the bowl from the pan.
            • Add cold unsalted butter (cut into pieces) to the bowl and stir until the butter is completely melted. Add sugar, salt and mix everything together. Add whole eggs, egg yolks and whisk everything together until no streaks. Add flour and mix until well combined.
            • Divide the batter into 4 ramekins. Use a spoon or small spatula to smooth and level the top of the batter if needed. Place four ramekins into a baking pan (I used a 9"x9" pan). Place the baking pan in the oven. Bake for 11 minutes or until the top and the sides of the cake has set. Remove from the oven and let rest for 3 minutes.
            • Working one ramekin at a time. Place a small plate on top of the ramekin and carefully inverting cake into the plate. Let it rest for 10 seconds before lifting the ramekin up and away from the cake. Repeat steps with the rest with the cake(s).

            Garnish with powdered sugar and fresh raspberries or strawberries.

              Video

              Keyword best lava cake, chocolate lava cake, easy lava cake, lava cake dessert
              Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

              Desserts

              Baked Goods

              EatFoodliciousLeave a comment