Molten Chocolate Lava Cakes
- Makes: 6 servings
- Prep 15 mins
- Cool 2 mins
- Bake 12 mins
bittersweet chocolate, coarsely chopped
Fresh mint leaves
- Using the 2 tablespoons butter, grease six 8- to 10-ounce ramekins, souffle dishes or custard cups. Place ramekins in a 15x10x1-inch baking pan; set aside.
- In a heavy small saucepan, combine chocolate and the 3/4 cup butter. Cook and stir over low heat until chocolate melts. Remove pan from heat; set aside.
- In a large mixing bowl, beat eggs, egg yolks, granulated sugar and vanilla with an electric mixer on high speed for 8 to 10 minutes or until thick and lemon colored. Fold one-third of the chocolate mixture into egg mixture. Fold remaining chocolate mixture and flour into egg mixture. Spoon about 2/3 cup batter into each prepared ramekin, dividing evenly.
- Bake in a 425 degree F oven about 12 minutes or until cake edges feel firm. Cool in ramekins on a wire rack for 2 to 3 minutes. Using a knife, loosen cake from sides of ramekins. Invert onto dessert plates. Sift with powdered sugar and serve with fresh raspberries and mint leaves. Serve immediately. Makes 6 servings.
(Molten Chocolate Lava Cakes)Servings Per Recipe 6, vit. C (mg) 2, iron (mg) 2, calcium (mg) 50, vit. A (IU) 1069, sodium (mg) 233, fiber (g) 4, cal. (kcal) 544, pro. (g) 7, carb. (g) 36, Fat, total (g) 45, chol. (mg) 282, sat. fat (g) 27