Chocolate Lava Cakes
These delicious individual lava cakes can be prepared ahead of time.
- 10 oz bittersweet or semisweet chocolate (such as Bernard Callebaut)
- 10 tbsp butter (unsalted)
- 1 c sugar
- 4 eggs
- 4 egg yolks
- pinch salt
- 1/2 c flour
Preheat oven to 400F
Butter and flour ramekins.
Melt chocolate and butter over double boiler, stirring occasionally; remove from heat and allow to cool to lukewarm.
Beat sugar, eggs, yolks and salt in large bowl with electric mixer, about 6 minutes.
Sift flour over mixture and fold in.
Gradually fold in chocolate mixture.
Divide batter among prepared ramekins. (Can be prepared ahead to this point: cover ramekins individually with plastic and refrigerate up to one day or freeze up to one week.
Place ramekins on cookie sheet and bake in middle of oven until puffed and beginning to crack on top – centres will be soft, about 18 minutes.
Serve by running a knife around the edge of the cakes and inverting onto individual plates; serve with a scoop of vanilla fro-yo.