Chocolate Lava Cake

By barbsjustagirl

Ingredients

• Prep time: 15 min • Chill time: 1 hour • Cook time: 13 min
• Picture of the Chocolate Lava Cakes recipe
• 6 * 6 Tbsp. I Can't Believe It's Not Butter!® Spread
• 3 * 3 squares (1 oz. ea.) bittersweet or semi-sweet chocolate, cut in pieces
• 1/2 * 1/2 cup granulated sugar
• 6 * 6 Tbsp. all-purpose flour
• * Pinch salt
• 2 * 2 large eggs
• 2 * 2 large egg yolks
• 1/4 * 1/4 tsp. vanilla extract
• * Confectioners sugar

Details

Servings 4

Preparation

Step 1

Preheat oven to 425°. Line bottom of 4 (4-oz.) ramekins* or custard cups with a round of waxed paper, then grease; set aside.

Microwave I Can't Believe It's Not Butter!® Spread with chocolate in medium microwave-safe bowl at HIGH 45 seconds or until chocolate is melted; stir until smooth. Beat in granulated sugar, flour and salt with wire whisk until blended. Beat in eggs, egg yolks and vanilla. Evenly spoon into prepared ramekins. Refrigerate 1 hour or until ready to bake.

Arrange ramekins on baking sheet. Bake 13 minutes or until edges are firm but centers are still slightly soft. (DO NOT OVER BAKE.) Cool 5 minutes on wire rack. To serve, carefully run sharp knife around cake edges. Unmold onto serving plates, then remove waxed paper. Sprinkle with confectioners sugar and serve immediately.

*To bake in 12-cup muffin pan, line bottoms of 8 muffin cups with waxed paper, then grease. Evenly spoon in batter. Refrigerate as above. Bake at 425° for 9 minutes or until edges are firm but centers are still slightly soft. (DO NOT OVERBAKE.) Cool 5 minutes on wire rack. To serve, carefully run sharp knife around cake edges and gently lift out of pan. (Do not turn pan upside-down to unmold.) Arrange cakes, bottom side up, on serving plates, 2 cakes per serving. Remove waxed paper and sprinkle as above.