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Lava Chocolate Cakes

By Eat More Chocolate Team      

April 15, 2015

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True decadence at its best, this rich chocolate cake created by the Taste of Home Cooking School features a warm, gooey chocolate center that oozes out onto the dessert plate. Whether you enjoy it garnished with a dollop of whipped cream or sprinkled with confectioners' sugar, you'll want to lick the plate clean!

  • Yields: 4 Servings
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Directions

Grease the bottom and sides of four 6-oz. ramekins; sprinkle each with 1 teaspoon sugar. Place ramekins on a baking sheet; set aside.

In a medium microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in confectioners' sugar until smooth. Whisk in the eggs, egg yolks, instant coffee and vanilla. Stir in flour and salt; spoon batter into prepared ramekins.

Bake at 400° for about 12 minutes or until a thermometer reads 160° and cake sides are set and centers are soft.

Remove ramekins to a wire rack to cool for 5 minutes. Carefully run a small knife around cakes to loosen. Invert warm cakes onto serving plates. Lift ramekins off cakes. Serve warm with whipped cream or sprinkle with additional confectioners' sugar if desired.

Ingredients

4 teaspoons sugar

1/2 cup butter, cubed

4 ounces semisweet chocolate, chopped

1 cup confectioners' sugar

2 eggs

2 egg yolks

1-1/2 teaspoons instant coffee granules

3/4 teaspoon vanilla extract

6 tablespoons all-purpose flour

1/2 teaspoon salt

Whipped cream, optional

Additional confectioners' sugar, optional

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