Luscious Lava Cakes |
Rich and runny with a deep, dark, delicious chocolate centre, these are a sweet treat. You can make them ahead and
freeze them before baking. You can also make them in mini muffin tins and reduce the baking
time by about 5 minutes. Makes 6 servings.
Ingredients
- 4 oz semi-sweet chocolate, chopped
- ½ cup butter, cut into small pieces
- 2 eggs
- 2 egg yolks
- 1/3 cup raw sugar
- ¼ cup spelt or unbleached flour
- 6 chunks (about ½ oz each) semi-sweet or dark chocolate
Directions
In medium glass or stainless steel bowl, combine chocolate and butter and place over pot of simmering water. Stir until just melted. Cool.
Preheat oven to 350° F. Lightly grease 6 individual moulds (you can also use a muffin tin).
In large bowl, beat eggs and yolks with sugar for about 5 minutes or until thick and light coloured. Add cooled chocolate/butter mixture. Stir in flour. Beat until well blended.
Spoon batter into prepared moulds and place a piece of chocolate in the centre of each. You can bake them now or freeze for later.
Bake 14-16 minutes (16-20 minutes if frozen). They should be puffed but the centre should be soft. Carefully remove from pans and place right side up on a plate.
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Liane | February 13, 2011 at 11:26 pm - §
Very disappointing result. The cakes look nothing like the picture. They did not turn out to have the dense texture with the soft/gooey inside as they appear nor do they have the dark chocolate colour but rather a much lighter unappetizing brown. I would not recomment this recipe but rather would suggest the Martha Stewart Chocolate Truffle Cakes instead.