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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Ingredients
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    2   tablespoons 
    butter
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    8   ounces 
    bittersweet chocolate, coarsely chopped
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    3/4  cup 
    butter
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    3   
    eggs
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    3   
    egg yolks
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    1/3  cup 
    granulated sugar
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    1   teaspoon 
    vanilla
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    1   tablespoon 
    all-purpose flour
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    Powdered sugar
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    Unsweetened cocoa powder

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 information
Per Serving: cal. (kcal) 544, Fat, total (g) 45, chol. (mg) 282, sat. fat (g) 27, carb. (g) 36, fiber (g) 4, pro. (g) 7, vit. A (IU) 1069, vit. C (mg) 2, sodium (mg) 233, calcium (mg) 50, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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