Meal Kit

Chocolate Lava Cake

Prep & Cook Time: 25-35 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 2 3" Foil Pan
  • Info
    4 Butter, Unsalted
  • Info
    1½ oz. Flour
  • Info
    2 oz. Semi-Sweet Chocolate Chips
  • ⅘ cup Powdered Sugar
  • Info
    1.7 fl. oz. Liquid Egg
  • Info
    ¾ Liquid Egg Yolks
  • 0.085 fl. oz. Vanilla Extract
  • Info
    2 fl. oz. Heavy Whipping Cream

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • 1 Small Pot
  • 1 Heat-Safe Mixing Bowl

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Melt the Chocolate

    Preheat oven to 425 degrees and move rack to center position. Prepare foil pans by coating the sides and bottom with 1 tsp. butter in each pan; use your fingers to rub the butter all around. Add ½ tsp. flour to each cup and tap to coat the butter with the flour. Get rid of excess by tapping the bottom: only a small amount of flour should be left coating foil pan. Using a double boiler, melt chocolate and remaining butter in a medium bowl. Stir until fully melted. Remove bowl from heat. (How to make a double boiler: In a small pot, add about 2 inches of water and bring to a simmer, place a heat safe bowl on top of the pot. Make sure not to let any water get into the bowl, it will ruin the chocolate. Also, be careful removing the bowl from the pot, the steam from the pot water will be very hot!)

  2. 2

    Add the Eggs

    Using a whisk, mix powdered sugar (reserving 2 tsp. for a later step) into chocolate mixture until combined. Next, add liquid eggs, yolks, and vanilla extract and whisk until combined.

  3. 3

    Mix and Fill Cups

    Gently stir remaining flour into mixture until just combined. Do not over-mix this: it will cause your cakes to be dense. Portion into foil cups, filling them ¾ of the way full.

  4. 4

    Make the Whipped Cream

    Put on center rack of oven and bake 12-13 minutes. While cakes are baking, add reserved 2 tsp. of powdered sugar to heavy cream jar, affix the lid securely, and shake for 45 seconds. If it is still slightly loose, shake for another 15-20 seconds.

  5. 5

    Finish the Cakes

    Once the cakes are removed from the oven, let them rest for 2 minutes before unmolding.The outside edges should be set and slightly higher than the middle of the cake. The middle will have a small 'dimple' in it that will look slightly less cooked that the edges. When ready, turn cakes onto plate for serving and top with a heaping spoonful of whipped cream. Serve immediately!

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