Chocolate Molten Lava Cake by
Ingredients
Yields 6 servings:
10 tablespoons (1 1/4 stick) butter
8 oz (1 cup) chocolate chips (semi-sweet works best)
˝ cup all-purpose flour
1˝ cups confectioners’ (powdered) sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
OPTIONAL : 2 tablespoons coffee liqueur (Kahlua) OR 1 tsp. instant coffee powder
Instructions
1. Preheat oven to 425 degrees F. Spray 6 -6 ounce custard (ramekin) cups or cupcake tin
2. In a medium microwavable bowl, melt chocolate chips and butter in the microwave for 60 seconds and then in 30 second increments until smooth (about 1.5-2 minutes total)
3. Add flour and sugar to chocolate/butter sauce. Stir in the eggs and yolks until smooth. Add vanilla and coffee liqueur/instant coffee and mix everything until combined
4. Divide the batter evenly among the each cups. Place cups on top of a cookie sheet and bake for 10 minutes
5. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates or you can serve each molten lava cake still in the cup.
Notes:
* Garnish with powdered sugar, ice-cream, berries
2. In a medium microwavable bowl, melt chocolate chips and butter in the microwave for 60 seconds and then in 30 second increments until smooth (about 1.5-2 minutes total)
3. Add flour and sugar to chocolate/butter sauce. Stir in the eggs and yolks until smooth. Add vanilla and coffee liqueur/instant coffee and mix everything until combined
4. Divide the batter evenly among the each cups. Place cups on top of a cookie sheet and bake for 10 minutes
5. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates or you can serve each molten lava cake still in the cup.
Notes:
* Garnish with powdered sugar, ice-cream, berries