1 c. flour
3/4 c. cocoa
1 tsp. baking powder
2 sticks butter
1 c. brown sugar
1 c. white sugar
1 tsp. vanilla
1 tsp. almond extract
4 eggs
chocolate chips

Combine flour, cocoa and baking powder; set aside. Beat together butter, sugars, vanilla and almond. Add eggs one at a time, beating very slowly. Pour in dry ingredients and mix. Put in custard cups that have been sprayed with butter PAM. Fill only 3/4 full and drop chocolate chips on top. Refrigerate for 24 hours.

Bake at 350°F for 30 minutes only. They will sink in the middle when they cool which gives a place to put a scoop of ice cream with caramel and nuts. The bottom of the cake should be a bit gooey which is why it is called lava dessert.