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Decadent Molten Lava Chocolate Cakes for a Romantic Valentine’s Treat

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Ingredients

Adjust Servings:
4 tablespoons unsalted butter
2 ounces high-quality bittersweet chocolate or 2 ounces semisweet chocolate, broken into pieces
1 large egg
1 egg yolk
3 tablespoons granulated sugar
1 pinch salt
2 tablespoons flour

Nutritional information

366.6
Calories
248 g
Calories From Fat
27.6 g
Total Fat
16.1 g
Saturated Fat
261.2 mg
Cholesterol
119.5 mg
Sodium
25.3 g
Carbs
0.2 g
Dietary Fiber
19.2 g
Sugars
5.4 g
Protein
116g
Serving Size

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Decadent Molten Lava Chocolate Cakes for a Romantic Valentine’s Treat

Features:
    Cuisine:

    Used self raising flour for a fluffy cake. used two tablespoons of sugar instead of three in the batter preparation. Poured half the batter into each prepared ramkin, dropped about half a teaspoon of Nutella in the middle then the topped the the remaining half. Delicious!

    • 40 min
    • Serves 2
    • Easy

    Ingredients

    Directions

    Share

    Valentine’s Day Molten Chocolate Cakes for Two (Or More!), OMG! These are to die for!!! Got these out of our local paper for the holiday and just made them used Giardelli’s bittersweet choc chips, Sucanat and whole wheat flour, but you may use whatever you have I doubled the recipe and got 5 custard cup sized cakes If you want more choc lava, bake them for 10 minutes, less, 11-12 This is so quick and easy and it looks like you slaved in the kitchen, yet takes a total of 20 minutes from beginning to end! Wish I would have seen the recipe b4 my anniversary (which happens to be the 15th) , Used self raising flour for a fluffy cake used two tablespoons of sugar instead of three in the batter preparation Poured half the batter into each prepared ramkin, dropped about half a teaspoon of Nutella in the middle then the topped the the remaining half Delicious!


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    Steps

    1
    Done

    If Making and Serving the Cakes at Once, Preheat Oven to 425f Butter Two 3/4-Cup Ceramic Ramekins or Ovenproof Glass Custard Cups.

    2
    Done

    in Double Boiler or in the Microwave, Melt Butter With the Chocolate, Stirring to Combine. Remove from Heat Immediately.

    3
    Done

    in Medium Bowl, Whisk Egg and Yolk Lightly, Then Add Sugar and Salt Ans Whisk Until Blended and Slightly Paler and Thickened, About 1 Minute.

    4
    Done

    Slowly Whisk in the Melted Chocolate, in a Stream, Then Whisk in Flour.

    5
    Done

    Divide Batter Between Buttered Ramekins.

    6
    Done

    at This Point, Ramekins Can Be Refrigerated For a Day If Preparing in Advance; Cover Them Loosely With Plastic Wrap Once They're Cool.

    7
    Done

    Bake Cakes on a Baking Sheet in Preheated Oven About 10 Minutes If Preparing Immediately, Up to 14 Minutes If Baking After Refrigerating. Go by Appearance, Rather Than Time: the Cakes Should Be Firm on the Outside and Dry Across the Top, but the Center 1 Inch or So Should Still Be Quite Wobbly.

    8
    Done

    Remove from Oven and Let Stand 1 Minute. Run Knife Around Sides to Loosen, Then Turn Them Out Onto Individual Serving Plates.

    9
    Done

    Sift Powdered Sugar Over Them, If Desired, and Serve With a Scoop of Vanilla Ice Cream.

    Avatar Of Rosemary Ablack

    Rosemary Ablack

    Jerk Chicken and Caribbean aficionado serving up authentic West Indian street food with a modern twist.

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