Monday, February 21, 2011

Molton Lava Chocolate Cakes

1 1/4 stick butter
1 cup chocolate chips
1/2 cup all-purpose flour
1 1/2 cups pwd sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
OPTIONAL : 2 tablespoons coffee liqueur (Kahlua) OR 1 tsp. instant coffee powder

Preheat oven to 425 degrees F.  Spray 6 -6 ounce custard (ramekin) cups or cupcake tin. In a medium microwavable bowl, melt chocolate chips and butter in the microwave for 60 seconds and then in 30 second increments until smooth (about 1.5-2 minutes total).  Add flour and sugar to chocolate/butter sauce.  Stir in the eggs and yolks until smooth. Add vanilla and coffee liqueur/instant coffee and mix everything until combined.  Divide the batter evenly among the each cups.  Place cups on top of a cookie sheet and bake for 10 minutes.  The edges should be firm but the center will be runny. I served mine inside the ramekins and drizzled hot fudge on the top for a finishing touch.

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