A rich and decadent chocolate lava cake made using HERSHEY’S Semi-Sweet Chocolate Chips, filled with a gooey molten center and topped with a strawberry and powdered sugar.
by Chef Ana de Anda
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with HERSHEY Foodservice.
Lava Cake
INGREDIENTS
- 225 g. HERSHEY’S Semi Sweet Chocolate Chips
- 225 g. Butter
- 7.5 ea. Eggs
- 7.5 ea. Yolks
- 188 g. Powder sugar
- 188 g. Cake flour
- 1 tsp. Vanilla
METHOD
- Melt chocolate and butter and cool to 35 C
- Sift dry ingredients
- Add dry ingredients to chocolate mixture
- Add vanilla and eggs
- Pour batter into prepared mini pans and bake at 425 F for 15 min or until the cakes are done on the edges and the centers are runny.
- Flip onto plate, sprinkle with powder sugar, add fresh fruit and enjoy.
