Pioneer Woman Chocolate Lava Cake Recipe

This delicious Pioneer Woman Chocolate Lava Cake is a quick and easy dessert that’s perfect for satisfying your sweet tooth. With a rich, gooey center and a warm, chocolatey exterior, this dessert is sure to impress. You can customize it with simple ingredients, making it an irresistible treat for any occasion!

Ingredients Needed

• Baking spray (for spraying custard cups)
• 1 stick butter (1/2 cup)
• 2 ounces bittersweet chocolate
• 2 ounces semisweet chocolate
• 1 1/4 cups powdered sugar (5 oz)
• 2 whole eggs
• 3 egg yolks
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour (2.5 oz)
• Vanilla ice cream (for serving)

How To Make Chocolate Lava Cake Recipe

1. Preheat Oven: Preheat your oven to 425°F. Spray four custard cups with baking spray and place them on a baking sheet.
2. Melt Butter and Chocolate: In a large bowl, microwave the butter, bittersweet chocolate, and semisweet chocolate on high for about 1 minute until the butter is melted. Stir until the chocolate is fully melted and smooth.
3. Add Sugar & Mix: Stir in the powdered sugar until well blended. Whisk in the eggs and egg yolks, then add the vanilla extract. Mix until smooth.
4. Add Flour: Stir in the all-purpose flour until fully incorporated.
5. Divide & Bake: Divide the mixture evenly among the custard cups. Bake for about 13 minutes, or until the sides are firm and the centers are soft.
6. Invert & Serve: Let the cakes sit for 1 minute, then carefully invert each custard cup onto individual plates while still warm. Serve with vanilla ice cream on the side.

Recipe Tips

• Use Room Temperature Eggs: Make sure your eggs are at room temperature for a smoother batter and even baking.
• Don’t Overbake: Bake the cakes for exactly 13 minutes. Overbaking will cause the center to set instead of staying gooey.
• Prepare Custard Cups Well: Grease the custard cups thoroughly with baking spray so the lava cakes come out easily.
• Watch for Soft Centers: The sides should be firm, but the center should still feel soft to ensure that perfect lava effect.
• Serve Immediately: These cakes are best served warm, right after inverting, so the chocolate lava flows out with each bite.

How To Store Leftovers

• Refrigerate: Cover leftovers chocolate lava cake with plastic wrap or store in an airtight container. Keep them in the fridge for up to 2 days.
• Freeze: Wrap leftovers chocolate lava cake tightly in plastic wrap and store in a freezer-safe container. Freeze for up to 1 month. Thaw in the fridge for a few hours before serving. The gooey center won’t stay the same after freezing.

Nutrition Facts

• Calories: Approximately 350
• Total Fat: 22 g
• Saturated Fat: 13 g
• Cholesterol: 105 mg
• Sodium: 150 mg
• Potassium: 200 mg
• Total Carbohydrate: 30 g
• Dietary Fiber: 1 g
• Sugars: 15 g
• Protein: 6 g

More Pioneer Woman Recipes:

• Pioneer Woman Flourless Chocolate Cake
• Pioneer Woman Yellow Cake With Chocolate Icing
• Pioneer Woman Chocolate Sheet Cake Recipe
• Pioneer Woman Double Chocolate Pie
• Pioneer Woman German Chocolate Pie Recipe

Pioneer Woman Chocolate Lava Cake Recipe

Author: Mohamed Shili Cooking Method:Baking Cuisine:American Courses:Dessert Recipe Keys: P Pioneer Woman Chocolate Lava Cake Recipe

Difficulty:BeginnerPrep time: 10 minutesCook time: 13 minutesTotal time: 23 minutesServings: 4 minutesCalories:350 kcal Best Season:Suitable throughout the year

Description

This delicious Pioneer Woman Chocolate Lava Cake is a quick and easy dessert that’s perfect for satisfying your sweet tooth. With a rich, gooey center and a warm, chocolatey exterior, this dessert is sure to impress. You can customize it with simple ingredients, making it an irresistible treat for any occasion!

Ingredients

• Baking spray (for spraying custard cups)
• 1 stick butter (1/2 cup)
• 2 ounces bittersweet chocolate
• 2 ounces semisweet chocolate
• 1 1/4 cups powdered sugar (5 oz)
• 2 whole eggs
• 3 egg yolks
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour (2.5 oz)
• Vanilla ice cream (for serving)

Instructions

1. Preheat Oven: Preheat your oven to 425°F. Spray four custard cups with baking spray and place them on a baking sheet.
2. Melt Butter and Chocolate: In a large bowl, microwave the butter, bittersweet chocolate, and semisweet chocolate on high for about 1 minute until the butter is melted. Stir until the chocolate is fully melted and smooth.
3. Add Sugar & Mix: Stir in the powdered sugar until well blended. Whisk in the eggs and egg yolks, then add the vanilla extract. Mix until smooth.
4. Add Flour: Stir in the all-purpose flour until fully incorporated.
5. Divide & Bake: Divide the mixture evenly among the custard cups. Bake for about 13 minutes, or until the sides are firm and the centers are soft.
6. Invert & Serve: Let the cakes sit for 1 minute, then carefully invert each custard cup onto individual plates while still warm. Serve with vanilla ice cream on the side.

Notes

• Use Room Temperature Eggs: Make sure your eggs are at room temperature for a smoother batter and even baking.
• Don’t Overbake: Bake the cakes for exactly 13 minutes. Overbaking will cause the center to set instead of staying gooey.
• Prepare Custard Cups Well: Grease the custard cups thoroughly with baking spray so the lava cakes come out easily.
• Watch for Soft Centers: The sides should be firm, but the center should still feel soft to ensure that perfect lava effect.
• Serve Immediately: These cakes are best served warm, right after inverting, so the chocolate lava flows out with each bite.

Keywords:Pioneer Woman Chocolate Lava Cake Recipe