MOLTEN LAVA CAKES
When it comes to this much chocolate it has to be pure chocolate. I left out the liqueur because I made this for a 10 year old. The recipe calls for 6 oz custard cups. Six fluid ounces are equivalent in volume to 3/4 cup. I used 1 cup ramekins and the cakes came out perfect. If using smaller cups, the baking time should be reduced. This was adapted from Paula Deen’s recipe.
6 squares [6 oz or 170g] bittersweet chocolate
2 squares [2 oz or 57g] semisweet chocolate
3/4 cup butter
1/2 cup flour
1-1/2 cups icing sugar
3 large eggs
3 egg yolks
1 tsp pure vanilla extract
2 Tbsp orange liqueur [optional]
• Preheat oven to 425 degrees F.
• Spray 6 large ramekins with cooking spray.
• Melt the chocolates and butter in a double boiler.
• Add the flour and sugar.
• Stir in the eggs and yolks until smooth.
• Stir in the vanilla and orange liqueur.
• Divide the batter evenly among the ramekins.
• Place in the oven and bake for 14 minutes.
• The edges should be firm but the center will be runny.
• Run a knife around the edges to loosen and invert onto dessert plates.
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