Chocolate Lava Cakes

By no means am I saying these Chocolate Lava Cakes are healthy, but they sure are delicious! Although this chocolate lava cake is rich, it is not overly heavy. It is perfect for a Valentine’s Day dinner celebration, New Year’s Eve, or any other special occasion. It is wonderful dessert for small dinner parties because it can be prepared ahead of time and baked just before serving.

Chocolate Lava Cake Recipe:

Preheat oven to 375.  Lightly grease 6 (8oz) ramekins or 4 (12oz) ramekins.

In a *double boiler, over medium heat, add:

5 1/2 oz bittersweet chocolate, chopped

1/2 cup butter

Stirring frequently, melt until smooth.  Set aside and let cool.  In a large mixing bowl, combine and beat on a medium speed:

3 whole eggs and 3 eggs yolks

1/3 cup sugar

Beat for about 3-5 minutes or until egg and sugar mixture are a lemony color and combined well.  Add:

5 tablespoon floor

Beat on meduim speed until all egg, sugar, and flour are combined.  Reduce speed on mixer to low and slowly add the cooled chocolate and butter mixture.  Beat until well blended.  Seperate equally into ramekins place ramekins on a baking sheet.  (Ramekins can now be covered with foil and set aside at room temperature for up to three hours before baking.)  Bake 6 ramekins for about 10 minutes or 4 ramekins for about 12 minutes or until the center of the cake still moves slightly when ramekins are shaken.  Cakes should be set, but if over baked they will be dry instead of having a creamy center.  Place ramekins on dessert plates and serve immediately.  You can dust cakes with powdered sugar, top with whipped cream or ice cream as well.

Serves 4-6

* A double boiler is a two pan set, with one pan stacking on the other.  Water goes in the bottom pan and the ingredients to be melted go on the top pan.  This is a pan that is traditionally used to make delicate sauces or melt chocolate without burning.  The water in the bottom pan boils and melts whatever is in the top pan more slowly than being on direct heat.

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