The name of this recipe, was named after my mother-in-law Sheree. Last year when we were in Utah, I made a special dinner and dessert for her. She is a chocoholic and loved the Chocolate Melting Cake on a cruise we took a couple of years ago. So, I did some research and made some adjustments, and came up with this recipe.
You can use what ever chocolate you want to, just make sure you use 2/3 c. all together.
Sheree's Chocolate Lava Cakes
1/3 c. semi-sweet chocolate chips
1/3 c. bitter-sweet chocolate chips
1/2 c. butter
1 c. powdered sugar
2 whole eggs
2 whole yolks
6 tbsp. flour
Preheat oven to 425 degrees. Spray 4 ramekins with cooking spray, place them on a cooking sheet. In a small bowl, melt butter in microwave until melted. Place chocolate chips into melted butter, and let sit, until chocolate is melted. Wisk eggs, and egg yolks in a medium bowl. Add the powdered sugar and wisk until well blended. When chocolate has melted in the butter, wisk them together until smooth, then add to the egg and sugar mixture until well blended. Add flour and wisk just until blended. Divide mixture between ramekins, and bake for 13-14 minutes. DO NOT OVERBAKE! Let rest for 10-15 minutes before inverting onto the plate. Garnish with fruit/whipped topping/ice cream.
6 comments:
This looks awesome! I like that it only has 6 TBS of flour too because I might try to make this with gluten-free flour for Sean. Yummy!
Jenny, it probably will work just great with gluten free flour...let me know how it goes!
Can I use a cup cake tin?
Yea.... Can we use a cupcake tin???
That's a good one... I was also wondering if we could use a cupcake tin????? Can we???? Whoever u are?!?!!!
Anonymous I wouldn't recommend a cupcake Tin. Although if that is all you have, try it. Shorten the cook time by a few minutes. The hard part will be getting the cake out of the tins in one piece.
Rachelle
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