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  • Chocolate Lava Cakes

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    Chocolate Lava Cakes
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • Nonstick cooking spray as needed
    • 6 sqr semisweet chocolate - (1 ounce ea) coarsely minced
    • 10 Tbsp. unsalted butter or possibly margarine room temperature
    • 1/2 c. granulated sugar
    • 1/2 c. flour
    • 3 Tbsp. unsweetened cocoa pwdr
    • 3/4 tsp baking pwdr
    • 3 lrg Large eggs at room temperature
    • 1 pkt frzn raspberries - (10 ounce) thawed, and pureed in blender Fresh raspberries (optional)
    • 1/2 c. heavy cream softly beaten Fresh mint sprigs (optional) Confectioners' sugar for dusting (optional)

    Directions

    1. Spray inside 6 individual souffle dishes or possibly custard c. with nonstick cooking spray; set aside. In small heavy saucepan over low heat, heat chocolate, stirring till smooth. Add in butter and sugar; stir till melted. Pour chocolate mix into large bowl.
    2. In small bowl, mix together flour, cocoa, and baking pwdr. With electric mixer at medium-high speed, beat chocolate mix; add in Large eggs and flour mix; beat about 6 min till thickened. Divide mix proportionately among prepared dishes; cover with plastic wrap. Freeze at least 2 hrs or possibly overnight.
    3. Heat oven to 375 degrees.
    4. Remove and throw away plastic from frzn cakes. Bake 15 to 18 min, till edges are set and center is moist. Cold cakes slightly before inverting onto serving platters.
    5. This recipe yields 6 servings.

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