I have always loved me some chocolate. Make that a molten lava cake a la mode and I’m ALL IN! As someone with a serious sweet tooth I often make restaurant choices based on their dessert menu. On weekends when I was home from college my mom would ask me where I wanted to go to dinner. I would almost always opt for The Lyceum (which apparently is now closed – just found that out when Googling it). Anyways, I found Paul Deen’s recipe for Molten Lava Cakes and decided to give it a whirl. Let me just say it is YUMMMMMOOOO! I could eat it everyday, but everything in moderation, right?!
6 (1-ounce) squares bittersweet chocolate
2 (1-ounce) squares semisweet chocolate
10 tablespoons (1 1/4 stick) butter
1/2 cup all-purpose flour
1 1/2 cups confectioners’ sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
Preheat oven to 425 degrees F and grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave, or in a double boiler. A double boiler is simply steaming water that doesn’t touch the glass bowl above it.
Combine the flour and sugar in a bowl and the eggs/yolks in another bowl.
Add the flour/sugar mixture to the melted chocolate/butter.
Stir in the eggs and yolks until smooth. Stir in the vanilla. Divide the batter evenly among the custard cups.
Place in the oven and bake for 15-18 minutes. The edges should be firm but the center will be soft and a little runny. If you plan to save a few lava cakes for another night like we did, I would suggest slightly under cooking them say 12ish minutes. That way when you reheat them you won’t cook the center through.
Run a knife around the edges to loosen and invert onto dessert plates. Add a scoop or TWO of vanilla ice cream to make lava cake a la mode! Serve and enjoy. Super yummy!!!
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