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Chocolate: Chocolate Molten Lava Cake

Source of Recipe

www.finedinings.com


List of Ingredients

8 ounces bittersweet chocolate coarsely chopped
1/2 cup plus 2 tablespoons unsalted butter
3 eggs
3 egg yolks
1-1/2 cups powdered sugar
1/4 teaspoon salt
1/2 cup all purpose flour
8 (1/2 cup) ramekins (custard cups)
butter for ramekins
3/4 cup heavy cream whipped to soft peaks
8 maraschino cherries with stems for garnish
8 fresh mint sprigs for garnish




Recipe

In a small saucepan over medium low heat melt bittersweet chocolate and unsalted butter together stirring until smooth; remove from heat and cool.

In small mixing bowl combine 3 eggs, 3 egg yolks, powdered sugar and salt beating on high speed for 5 minutes or until starting to thicken; stir in cooled chocolate mixture. Sift flour over the batter and fold into chocolate until well blended.

Spoon chocolate cake batter into eight 1/2-cup buttered custard cups. At this point, cakes can be covered, refrigerated and baked the next day if desired, remove from refrigerator at least 2 hours before baking to bring to room temperature.

Place chocolate cakes in oven and bake at 400� for 8 to 10 minutes. Edges should be firm, centers will be runny. Remove and let rest for 5 minutes. Loosen edges of each cake with a sharp knife and invert onto individual dessert plates. Top with whipped cream or ice cream. Garnish with maraschino cherries, mint sprigs and serve molten lava cakes immediately.

MAKES 8

Note: It is normal for the molten lava cake centers to collapse because they are soft from being under baked.