Chocolate Lava Cakes

 


Ingredients

4 oz semi-sweet chocolate 

2 oz bittersweet chocolate

3/4 cup (168g) unsalted butter, diced into 1 Tbsp pieces, plus more 

butter for pan

1 1/2 cups (190g) powdered sugar

1/8 tsp salt

3 large eggs

3 egg yolks

1 tsp vanilla extract

1/2 cup (70g) all-purpose flour

Vanilla ice cream , sweetened whipped cream, raspberries, chocolate 

sauce or caramel sauce for serving

Instructions

In  425 degrees. Butter 6 wells of a jumbo muffin pan or 

six 6 oz. ramekins with softened butter.

Place chocolate and butter in a medium microwave safe mixing bowl

 and heat in microwave in high power for 30 seconds, remove and stir.
 
Return to microwave and heat 30 seconds longer, stir well. If it's still

 not melted continue to heat in 15 second intervals until melted. Let 

cool slightly. 

Stir in powdered sugar and salt  then mix in eggs, egg yolks and

vanilla . Stir and fold in flour until combined. 

Divide batter among prepared muffin wells, filling each about 2/3 full . 

Bake in preheated oven until edges are set but center is still soft, 

about 11 - 12 minutes. 

Remove from oven and cool 1 - 2 minutes, invert onto a cutting board 

or other rectangular surface then transfer to dessert plates and top as

 desired, serve warm.



 

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