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Molten Chocolate Lava Cakes
Cool: 2 mins
Bake: 12 mins at 425°F
Ingredients
- 2 tablespoons butter
- 8 ounces bittersweet chocolate, coarsely chopped
- 3/4 cup butter
- 3 eggs
- 3 egg yolks
- 1/3 cup granulated sugar
- 1 teaspoon vanilla
- 1 tablespoon all-purpose flour
- Powdered sugar
- Fresh raspberries
- Fresh mint leaves
Directions
1. 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.
2. 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.
3. 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.
4. 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.
i dont own ramekins, can i bake these in muffin pans, maybe with pastry cups inside them? thank you
2/3/2011 01:12:15 AM Report AbuseThese are so bitter! Not nearly enough sugar. Very disappointed.
9/26/2010 11:47:29 AM Report Abuse