Mini Chocolate Lava Bundt Cakes
Bite into bliss with these Mini Chocolate Lava Bundt Cakes, featuring a rich, gooey chocolate center that creates delightful moments around the table.
Ingredients
Main Ingredients
- 1 cup semi-sweet chocolate chips or chopped chocolate
- 1/2 cup unsalted butter (or a Halal alternative)
- 2 large eggs
- 2 large egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- Pinch salt
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and grease a mini bundt pan with cooking spray or softened butter.
- In a microwave-safe bowl, combine the semi-sweet chocolate chips and unsalted butter. Microwave in 30-second intervals, stirring until smooth and melted.
- In a separate bowl, whisk together the eggs, egg yolks, and granulated sugar until well combined and slightly frothy.
- Slowly pour the melted chocolate mixture into the egg mixture while stirring constantly.
- Gently fold in the flour, vanilla extract, and salt until well combined.
- Spoon the batter into the prepared mini bundt pan, filling each mold about 2/3 full.
Baking
- Bake for 10-12 minutes until edges are set and the center remains slightly jiggly.
- Remove from the oven and let sit for about 1 minute before inverting onto a cooling rack.
Serving
- Serve warm with your choice of toppings.
Notes
For Halal-friendly alternatives, use coconut oil or plant-based butter. Avoid overbaking for a gooey center. Refrigerate and reheat for a decadent experience.