Ingredients
-
6
-
2
-
10
-
1/2
-
1 1/2
-
3
-
3
-
1
-
2
-
-
-
-
-
-
Directions
Paula Deen’s Molten Lava Cake, I found this in Paula’s New Magazine. I felt it would be great for a Valentine’s dinner. Paula says this cake is great alone, but it can be topped with vanilla ice cream or a raspberry sauce. The recipe can be made ahead and refrigerated for 2 to 3 days., Made this today for a Thanksgiving dessert. I made the batter this morning and kept it refrigerated until 30 minutes before I was ready to place it in the oven. Served it with vanilla bean ice cream, SO easy and so yummy. Everyone was impressed. My family agreed this one is a keeper. Looking forward to making this at Christmas for my chocoholic Sister-in-law and her family.
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Steps
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1
Done
|
Preheat Oven to 425f Grease 6 6-Ounce Custard Cups. |
|
2
Done
|
Melt Chocolates and Butter in the Microwave or in a Double Boiler. Add Flour and Sugar to Chocolate Mixture. Stir in Eggs Until Smooth. Stir in Vanilla and Grand Marnier. Divide Batter Evenly Among Custard Cups. |
|
3
Done
|
Bake For 14 Minutes. Edges Should Be Firm but the Center Will Be Runny. Run a Knife Around the Edge to Loosen and Invert Onto Dessert Plate. |
|
4
Done
|
Top With Vanilla Ice Cream or Raspberry Sauce. Topping Optional. |
|
5
Done
|
Enjoy! |
