Molten Chocolate Lava Cakes

C H O C O L A T E . 

The savior of my sweet tooth. I could ALWAYS go for a delicious chocolate... something.

Chocolate Lava Cakes have held a special place in my heart ever since I was a little girl.
This recipe, I clipped from my Sunday Telegram & Gazette; the  article was published by Kristen Browning-Blas, of The Denver Post. 

Molten Chocolate Lava Cakes

Makes 6.

12 T unsalted butter (1 1/2 sticks) , plus more to grease ramekins

6 oz finely chopped chocolate, semi-sweet or bittersweet

3 large eggs, plus 3 large yolks

1/3 c packed light brown sugar

1 t Vanilla extract

1 T all purpost flour, plus more for dusting ramekins

Vanilla Ice Cream, for serving

Preheat oven to 425, position rack in center of oven.

Lightly butter the insides of 6 ramekins, dust with flour and tap out the excess.

Melt butter in medium saucepan, over medium-low heat. Once melted, remove from heat and add chocolate. Let stand 2 minutes, then whisk until smooth. set aside.

Beat the eggs, yolks, and brown sugar with an electric mixer on high, until light in color and texture, approx 3 minutes. Beat in Vanilla, add chocolate mixture.


Add flour, sprinkle over top. Fold the mixture into itself, using a rubber spatula.  Divide evenly among ramekins.

AT this point, the ramekins may be refridgerated for up to 4 hours.

remove from fridge 1 houur before baking.

Place the ramekins on a baking sheet, bake about 10 minutes (until the tops are set and cake-like, the inside jiggles a bit.)


Let stand 1 minute, before removing from ramekin.


TO REMOVE: Slide a butter knife around the edges, place top against dessert plate, shake. serve immediatly.

MY NOTES::
lved this
I ha