Ingredients
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4
-
1/2
-
2
-
2
-
1/4
-
3
-
-
-
-
-
-
-
-
-
Directions
Individual Molten Lava Cakes,These are so quick and easy. I make them after dinner that way they are nice and gooey. You will need 4 small ramekins. My oven is weird so I cook for maybe 9 minutes I check often to mke sure they are still jiggly. After remving from oven I run a knife around the edges before unmolding. use a combination of dark and semi sweet chocolate,I love this recipe! I have recently had to start living a gluten free lifestyle for medical reasons and found this recipe to be very versatile. used 6 oz of 70% chocolate and only 2 tablespoons of gluten free all purpose flour (cup4cup brand) as alternatives in the recipe and baked for only 8-10 minutes to remain molten (12-15 minutes for a moist chocolate cake).,We used half bittersweet and half semi sweet Chocolates. It was very good. I agree with 9 minutes. I tried 10 and it was a little over done.
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Steps
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1
Done
|
Position Rack in Middle of Oven and Preheat to 450 Degrees F. Butter and Flour Four 4-Ounce Ramekins. |
|
2
Done
|
Melt Chocolate With Butter. Remove from Heat. Beat Eggs, Yolks and Sugar With an Electric Mixer on High Speed in a Deep Bowl, 8 Minutes, Until Thick and Pale. Whisk Chocolate Mixture Into Egg Mixture. Whisk in Flour. |
|
3
Done
|
Pour Batter Into Ramekins. Place on Baking Sheet and Bake 14 Minutes, or Until Cakes Have Risen and Have a Thin Crust, Sides Are Set and Cakes Are Slightly Jiggly in the Center; Under Baking Is Better Than Over Baking. |
|
4
Done
|
Carefully Invert Each Cake Onto a Serving Plate and Let Sit 20 Seconds. Unmold by Lifting Up One Corner of Mold; Cake Will Fall Onto Plate. Dust Tops With Confectioners' Sugar and Serve Immediately. |
