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• Part 2 of 2: Baking Cakes

1 Preheat oven to 425 º F (220 º C).

2 Spray four baking cups with baking spray. The spray will make it easier to remove the cakes from the cups when they are baked. You can also use molds or portion pots for hobbyists. Lightly sprinkle the inside of the molds with white sugar. These cups will not be used for serving dessert, so it doesn't matter if they look unattractive. Or use a little butter instead of a spray.

3 Place the cups on a baking sheet. You can line the baking sheet with aluminum foil to catch any pieces of chocolate that might fall off.

4 Melt butter and chocolate in the microwave for 1 minute. Place the butter and chocolate in a large bowl and heat over a high heat until the butter is completely melted. You can use semi-sweet or dark chocolate, and even a mixture of the two for a unique flavor. However, it is best to use only semi-sweet or half and half of the mixture. When the butter is melted, stir the mixture until the chocolate melts too.

• You can melt butter and chocolate in a double boiler in slowly boiling water. A medium sized saucepan will do the job as well.

5 Add remaining ingredients. Now stir the powdered sugar until it is completely dissolved. Then add the eggs and beat in the mixture. (You can beat the egg whites in a separate bowl first if you like.) Then add the vanilla and flour. (Just make sure it's not self-raising flour). Stir all the ingredients together until you have a nice, creamy mixture.

6 Divide the mixture over four cups. You don't have to share everything perfectly. Just fill ¾ of each cup until all the molds are full. You need to leave some space in them, because the cakes will rise.

Part 2 of 2: Baking Cakes

1. 1 Bake the cakes for about 13 minutes. Baking will take about 11-15 minutes. You will know the cakes are done when the sides are hard and the middle is nice and soft. If you overwrite them too much, your lava won't flow. The mids should not be completely liquid, but they should remain soft. The tops should be swollen and slightly cracked.
2. 2 Let them stand for 1 minute. When you take the cakes out of the oven, let them stand for a minute to cool and harden a little. Try to resist the temptation to eat them right away.
3. 3 Place the cakes on a plate. Now take a knife or spatula and gently pass it along the sides of the cup to loosen the cakes a little. Then place a plate on top of each cup and turn it over so that the plate is under the cake. The cake will fall out of the cup onto the plate. And now you can eat it. For best results, keep each cup on a plate for about 10 seconds before loosening the cake.
4. 4 Submit. These delicious cakes need to be served warm because their "lava" is the tastiest part. They can be eaten just like that, but they are tastier when served with vanilla ice cream and / or a healthy dose of whipped cream. You can also try the coffee ice cream cake. For an extra touch, sprinkle the cake with powdered sugar and serve each serving with raspberries or kumquat.
   • If you want to prepare the dough ahead of time, you can store the filled cups in the refrigerator for several hours after covering them with plastic wrap. Just wait an hour for them to warm up to room temperature before you start baking the cakes.