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Chocolate caramel lava cakes
Ingredients
- HERSHEY'S Cocoa (for dusting)
- 1/2 cup HERSHEY’S CHIPITS Semi-Sweet Chocolate Chips
- 1/2 cup HERSHEY’S CHIPITS Sea Salt Caramel Chips
- 10 tablespoons butter (1 1/4 stick)
- 1 1/2 cups icing sugar
- 3 eggs
- 3 egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup flour
- Whipped cream (garnish)
Directions
- Preheat oven to 425°F (220°C).
- Coat six ramekins with cooking spray and dust with cocoa powder.
- Add the chocolate chips, caramel chips, and butter to a mixing bowl. Microwave until the chocolate and butter are completely melted, stirring every 30 seconds.
- Whisk in the icing sugar.
- Add the eggs, egg yolks and vanilla. Stir to combine. Add the flour and stir until the flour is fully incorporated. Divide the batter evenly among the ramekins.
- Bake for 13 minutes, or until the outside is set.
- Let cool for a few minutes before inverting onto a plate. Dust with icing sugar. Garnish with whipped cream, if desired.
