so much that I have made it two times... One for
dinner party and the other for me and Scott... I ate
two this time. YIKES! So easy, yet impressive. Decadent,
but not too sweet. And you know if I can bake it, you can.
(also, if you need ramicans I have cute pink, chocolate and white
ones at the store).
Individual Chocolate Lava Cakes
1 60% Cacao Bittersweet Chocolate Baking Bar
1/2 60% Cacao Bittersweet Chocolate Baking Bar
1/4 cup(s) heavy cream
8 tablespoon(s) (1 stick) unsalted butter
2 egg yolks
1/3 cup(s) sugar
1/2 teaspoon(s) vanilla extract
1/4 cup(s) cake flour
To make centers, melt chocolate and cream in double boiler. Whisk gently to blend.
Refrigerate about 2 hours or until firm. Form into 6 balls; refrigerate until needed.
To make cake, heat oven to 400°F. Spray six 4-ounce ramekins or custard cups
with cooking spray. Melt chocolate and butter in double boiler; whisk gently to blend.
With an electric mixer, whisk eggs, yolks, sugar, and vanilla on high speed about 5 minutes or
until thick and light. Fold melted chocolate mixture and flour into egg mixture just until combined. Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin.
Bake about 15 minutes or until cake is firm to the touch. Let it sit out of the oven for
about 5 minutes. Run a small, sharp knife around inside of each ramekin, place a plate
on top, invert and remove ramekin. Garnish with raspberries and a dollop of whipped cream.