Monday, November 15, 2010

Chocolate Lava Cake

By: Aileen Anastacio

Chocolate Lava Cake
The secret to eating this? Make sure each bite has cake, lava, and ice cream!

Makes 6 cakes  Prep Time 15 minutes 
Baking Time
7 to 9 minutes

1 cup semisweet chocolate chips
1/2 cup butter
1 1/4 cups confectioners’ sugar
2 eggs
2 egg yolks
1/3 cup all-purpose flour
whipped cream or vanilla ice cream to serve

1   Preheat oven to 425°F. Butter 6 molds or ramekins. Place on a baking sheet.

Microwave chocolate and butter in a large microwaveable bowl on high for 1 minute or until butter is melted. You can also melt this in a small saucepan over medium heat. Stir with a wire whisk until chocolate is completely melted.

  Stir in sugar until well blended.

  Blend in eggs and egg yolks with a wire whisk.

   Stir in flour. Divide batter among prepared molds.

  Bake for 7 to 9 minutes or until sides are firm but centers are soft. (Timing is critical to get a gooey center. Make sure to initially set a timer to 7 minutes. Increase by 1 minute at a time if cakes are not yet done. Remove cakes from oven when the sides are set and the center is still a bit wet but not runny.)

  Let stand for 1 minute. Carefully run a small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with a whipped topping or ice cream.

Chocoholic tip Want something truly chocolatey? Instead of vanilla ice cream, top the lava cakes with your favorite brand of chocolate ice cream instead!

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