All you can think about is chocolate. But a plain old chocolate bar won’t do.

You want warm…molten…chocolatey goodness with cool ice cream on top, melting into it and dripping down the sides, forming the perfect little pool of deliciousness at the base of the bowl.

I have a confession. I’m not much of a Valentine’s Day person. I mean, it’s a cute holiday and all, but I just don’t go all out on decorations or sending cards or cutesy heart-shaped everything. However, I DO enjoy using it as an excuse to eat more chocolate.

(Wait, do we need an excuse?) 😉

This recipe is one that my Mom made and it. is. glorious. You can almost *hear* the angels singing when you plunge your spoon into that first luscious bite.

There are lots of chocolate molten lava cake recipes out there but this one is just a little different. I don’t know where my Mom got it, but it has been a staple in my “family recipes” cookbook.

I figured since we all need more chocolate in our lives, I’d share a slightly updated version of my Mom’s recipe. My only update is that I added a smidge of espresso powder to boost the flavor of the chocolate. Even if you’re not a coffee person (Mr. 1915 is not a fan. But we will forgive him this small shortcoming), you won’t discern the espresso – it simply adds depth of flavor. And it’s divine.

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Chocolate Molten Lava Cake Ingredients

The ingredient list is short and it’s easy enough to throw together. You need:

• 1/2 c. (1 stick) butter
• 4 oz. semi-sweet bakers chocolate, chopped (I actually used unsweetened and it was delish)
• 1 c. powdered sugar
• 1/2 – 1 tsp espresso powder, based on your personal preference
• 2 eggs
• 2 egg yolks
• 6 Tbs. flour
• butter or non-stick spray for dishes

Preheat your oven to 425* F, spray your 4 ramekins (or any smallish baking dishes), and set aside.

In a medium glass bowl, microwave your butter and chopped chocolate about 1 minute, and stir. Stir until it’s all smooth (you may need to give it more time – if you do, only do 20-30 second intervals).

Once chocolate and butter is completely smooth, add powdered sugar, espresso powder, eggs and egg yolks, and flour.

Mix well (this is a great time to let eager little helping hands stir the batter). 😉

Evenly portion the batter between the 4 baking dishes. You can see that I had a mish-mash of dishes on hand. It doesn’t matter. Whatever small, round-ish, oven safe dishes you have on hand will work. Leave any perfectionism at the kitchen door. 🙂 Just be sure to butter or spray them *well*.

Also, as you can see, I always place my ramekins inside a square baking dish. This is for no other reason than to make transfer easier. Few things would be sadder than having a dish of chocolatey goodness slip out of your oven mitt and fall onto the floor or all over your oven. Use a dish or pan to keep your yumminess safe and secure. 🙂

Bake at 425* for 13-15 minutes (I always err on the side of less time because I like my chocolate molten lava cakes *molten*). They should be slightly set around the outer edges.

Serve up the Deliciousness

Turn out the chocolate molten lava cakes onto individual plates and serve immediately. Fresh berries and a dusting of powdered sugar, or whipped cream, or ice cream are all good topping choices. These are rich and decadent, so a little goes a long way.

Oh, who am I kidding? I eat a whole one of these. Easily.

I always take mine with coffee. Surprise. 😀

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*A NOTE FROM THE KITCHEN*

-These CAN be made and baked a day in advance and microwaved for just 10-13 seconds before serving – just enough to melt the center again. No one will know they aren’t fresh out of the oven.

-OR you can make the batter, portion into your dishes and refrigerate until you’re ready to pop them in the oven. This version may take a couple more minutes in the oven, but not too much longer.

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The next time you need a chocolate fix and you need it NOW??

Make this your go-to recipe. Nothing cures a fierce chocolate craving quite like these do.

I can almost hear the angels now…Molten chocolate, anyone?