CHOCOLATE LAVA CAKE
Prep Time: 45 Minutes
Yields: 8 (4-ounce) Servings
Served in the finest restaurants, this is one of those desserts that will knock their socks off. When your family or guests cut into these little cakes and molten chocolate flows onto their plates, they’ll believe anything you tell them, except perhaps that you whipped them up with ingredients you already had around the house. So don’t tell them…your secret’s safe with us. While ramekins or little soup bowls are fine, I’m fortunate to own antique aluminum scalloped jello molds that work beautifully for this dish.
10 ounces semisweet chocolate chips
shortening and flour for dusting
8 ounces butter
6 egg yolks
6 whole eggs
3 cups powdered sugar
1 cup all purpose flour
Preheat oven to 425º F. With shortening, grease and then flour (do not use cooking spray) 8 individual 4-ounce ramekins or soup cups. In a heavy-bottom saucepan, melt butter over medium-high heat. Remove from heat and add chocolate, whisking until melted. Set aside and cool mixture slightly (about 8-10 minutes). In a mixing bowl, whisk together egg yolks and whole eggs, then stir in powdered sugar, mixing until well-blended and all lumps disappear. Fold egg mixture into cool chocolate, blend well, then whisk in flour. When well-blended, ladle mixture into prepared cups and bake 17-17½ minutes in a conventional oven or 12 minutes in a convection oven. Remove from oven and immediately turn out of ramekins onto serving plates. Garnish with fresh fruit and a dollop of whipped cream.