Chocolate Molten Lava

By saraneddie

Ingredients

• 15 tbsp sweet, unsalted margarine
• 12 oz semi sweet chocolate, broken into small pieces
• 6 extra large eggs
• 3 extra large egg yolks
• 9 tbsp sugar
• 9 tbsp flour
• 6 tsp cocoa powder
• Pinch of salt

Preparation

Step 1

Preheat oven to 425 degrees

Spray bottoms and sides of eight 6 oz ramekins.

Place ramekins in an oven proof baking dish and set aside.

Melt the margarine and chocolate together over a double-boiler, or in the microwave. Mix together the eggs and sugar until the mixture is light yellow in color.

Stir the warm chocolate mixture into the egg mixture and mix until combined. Sift in the flour, cocoa, and salt. Fold in with a spatula until combined. Spoon the batter into the ramekins and Refrigerate for 30 minutes.
Upon removing the baking dish from the refrigerator, add water until it is halfway up the sides of the ramekins.

Bake between 12 and 15 minutes. The tops and sides should be almost set, the center should still be sticky when a toothpick is inserted.

You can prepare this dessert up to 3 days in advance and just put it in the warming drawer or oven at 175 degrees to restore it to it’s original consistency.

Right before serving, sprinkle with powdered sugar.

If you’re in a more creative mood, follow the directions below,to achieve the look in the photo.

Melt 10 ounces of chocolate coating (Shufra, sold in most kosher supermarkets), and pour into a plastic squeeze bottle.

Pipe out some designs on a piece of parchment of waxed paper and let harden.

With the remaining chocolate wave the squeeze bottle back and forth to decorate the plate and write the name of each guest on the bottom portion of the dessert plate, let set.

Whip 8 oz non dairy whipped cream and pipe a small amount on top of each ramekin. Place one or two chocolate designs in the center of the whipped cream.