Chocolate Lava Cakes

A warm, rich chocolate cake with a molten center that pours out the second you break in. Made in the microwave with our Double Chocolate mix, about a minute per cake.

Makes: 4 ramekins
Cook: Microwave, about 1 minute each (or oven at 375°F for 10 to 14 minutes)

Per ramekin: 25g protein, 245 calories

Ingredients

  • 3 single-serve cups Bootylicious Double Chocolate mix
  • ¾ cup fat-free ultra-filtered milk
  • 1 egg
  • 2 Tbsp Greek yogurt
  • ½ tsp vanilla
  • Pinch of salt
  • 4 squares sugar-free dark chocolate
  • Optional: a shot of espresso

Directions

  1. Whisk the milk, egg, yogurt, vanilla and salt (and espresso, if using).
  2. Stir in the mix to a thick batter. Hold back a splash of milk and only add it if the batter is too thick.
  3. Grease 4 microwave-safe ramekins. Fill each halfway and press a chocolate square into the center.
  4. Microwave one at a time for 45 seconds, then in 10-second bursts until the edges are set and the center still jiggles. Oven option: 375°F for 10 to 14 minutes.
  5. Rest 1 minute. Serve warm in the ramekin.

The trick

Keep the batter thick. A thick batter and a whole egg are what hold that gooey molten center. Serve within a couple of minutes.

Good to know

  • Heads up: the molten center contains egg that isn't fully cooked. Cook until set through if you'd rather avoid that. The ramekin and center are very hot.
  • Use microwave-safe ramekins only. Nothing metal or with metallic trim.
  • "Cups" of mix means our single-serve cups. 3 cups = 3 tubs, lid off, dumped straight in. Never a measuring cup.
  • This recipe uses wheat, milk and egg. Check your mix's product page and your add-ins for the full allergen list.

Made a batch? Tag us @bootyliciousmuffins. Need more mix? Shop Double Chocolate or build your own box with any mix of flavors.

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