Individual Molten Chocolate Lava Cakes

April 16, 2013
Alice
Cake, Pie, Tart, Cheesecake, Mousse, Brulee, Pudding, Sweet Endings

Recipe By: Alice Morrow

Ingredients

2 sticks butter, also some to butter ramekin cups
4 t. sugar
Pinch of ground cinnamon
Pinch of cayenne
Pinch of nutmeg
6 (1-oz.) squares of bittersweet chocolate, chopped
6 (1-oz.) squares of semisweet chocolate, chopped
1 c. all purpose flour
2 ½ c. powdered sugar
6 large eggs
6 large egg yolks
2 t. vanilla
½ t. almond extract

Instructions

Preheat oven 400. Butter 8 ramekin dishes (6-oz. size).
Sprinkle each up with ½ t. of regular sugar.
In saucepan, combine butter, cinnamon, cayenne, nutmeg and chocolate over low heat until melted and blended. Stir frequently. Cool slightly.
In large bowl, whisk together flour, powdered sugar, eggs, yolks, vanilla and almond extract until creamy.
Add melted chocolate to batter and whisk together.
Pour into prepared ramekins.
Bake cakes until top is stiff and cracked and edges are dark, about 12-14 minutes.
Remove from oven and let cool 5 minutes.
Loosen edges of cake with small paring knife.
Invert onto plates while warm.
Serve with cool whip, ice cream, berries and shaved chocolate.

Notes

*****For a change: After spooning batter into ramekins, press a Reese’s Chocolate Peanut Butter Cup into the center. Smooth the batter over the top and bake as usual. You can experiment with different selections of candy. These freeze very well.

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