2 teaspoons + ½ cup butter, divided
3 tablespoons tapioca flour
2 tablespoons potato starch
2 whole eggs + 2 egg whites, room temperature
4 oz. semi-sweet chocolate, coarsely chopped (Ghirardelli recommended)
1 cup powdered sugar
2 tablespoons coffee, room temperature **
1 teaspoon vanilla extract
⅛ teaspoon salt

** Very strong black tea may be substituted for coffee.

  • Preheat oven to 425 degrees.
  • Grease the bottom and sides of four custard cups (6 oz.) with 2 teaspoons of butter; set aside.
  • In a small mixing bowl, combine tapioca flour and potato starch; stir with a wire whisk until blended and set aside.
  • In another small mixing bowl, beat eggs and egg whites with a fork until well blended; set aside.
  • In a medium-size microwave safe mixing bowl, microwave the remaining ½ cup butter and chocolate on 50% power, stirring at 30-second intervals until chocolate has melted.
  • Using a wire whisk, whisk in powdered sugar into chocolate mixture; whisk until blended.
  • Add coffee, vanilla extract, and salt; whisk until the ingredients are well incorporated.
  • Whisk in beaten eggs; mix well. Stir in flour mixture with a wooden spoon until well blended.
  • Place prepared custard cups on a rimmed baking sheet. Divide batter evenly among prepared custard cups. Bake EXACTLY for 15 minutes.
  • Remove from oven and let cool for only 5 minutes.
  • Carefully loosen edges of the cakes with a table knife and invert cakes onto serving plate.

Serve immediately with Vanilla Ice Cream. Yields 4 cakes.

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