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Molten Lava Cake




Source of Recipe


Chef Michael Connery


Recipe Introduction


From executive chef Michael Connery of the Hill Seafood & Chop House, Grosse Pointe Farms.Tested by Susan Selasky for the Free Press Test Kitchen



List of Ingredients




Butter and sugar for ramekins
1/2 pound bittersweet chocolate, finely chopped
1/2 pound unsalted butter
6 whole eggs
1 1/2 cups sugar
1/2 cup flour

Recipe



Preheat the oven to 400 degrees. Butter the bottom and sides of 15 4-ounce ramekins and sprinkle with sugar, tapping them to remove excess sugar. Set aside.

In the top of a double boiler or heavy bowl set over (but not touching) simmering water, melt the chocolate and butter. Whisk until thoroughly melted and combined.

Meanwhile, in a large bowl whisk together the eggs, sugar and flour until just blended. Gradually whisk the chocolate mixture into the egg mixture until combined. Evenly divide the mixture between the prepared ramekins, using about 1/3 cup for each ramekin. Place the ramekins on a baking sheet and bake for 10-12 minutes or until the tops are firm and beginning to crack and the edges are set. Remove from oven and serve immediately with your favorite ice cream.

Makes 15 cakes.

Cook's note: The exterior of these should be cake-like while the center should remain soft and runny.

313 calories (55% from fat), 19 grams fat (11 gram sat. fat), 32 grams carbohydrate, 4 grams protein, 25 mg sodium, 108 mg cholesterol, 14 mg calcium, 1 gram fiber.