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Molten Chocolate Lava Cakes

Few desserts elicit the oohs and ahhs that molten cakes do, which makes them a natural pick for special dinners. Feel free to use semi-sweet baking chocolate in place of the bittersweet chocolate if that's the variety you have on hand.

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  • Makes: 6 servings
  • Prep: 15 mins
  • Cool: 2 mins
  • Bake: 12 mins 425°F

Molten Chocolate Lava Cakes

Directions

  1. Preheat oven to 425 degrees F. Using 2 tablespoons butter, grease six 8- to 10-ounce ramekins, souffle dishes, or custard cups. Place ramekins in a 15x10x1-inch baking pan; set aside.
  2. In a heavy small saucepan, combine chocolate and 3/4 cup butter. Cook and stir over low heat until chocolate melts. Remove pan from heat; set aside.
  3. In a large mixing bowl, beat eggs, egg yolks, granulated sugar, and vanilla with an electric mixer on high speed for 8 to 10 minutes or until thick and lemon color. Fold one-third of the chocolate mixture into egg mixture. Fold remaining chocolate mixture and flour into egg mixture. Spoon about 2/3 cup batter into each prepared ramekin.
  4. Bake about 12 minutes or until cake edges feel firm. Cool in ramekins on a wire rack for 2 to 3 minutes. Using a knife, loosen cakes from sides of ramekins. Invert onto dessert plates. Sift with powdered sugar and cocoa powder. Serve immediately.

Nutrition Facts (Molten Chocolate Lava Cakes)

  • Per serving:
  • 544 kcal cal.,
  • 45 g fat
  • (27 g sat. fat,
  • 282 mg chol.,
  • 233 mg sodium,
  • 36 g carb.,
  • 4 g fiber,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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