Chocolate Lava Cakes

By NickiR

Simple but elegant. Can be prepared the day before and then baked when ready to serve.

Ingredients

• Cake:
• 2 oz. bittersweet chocolate, lightly chopped
• 1/4 cup whipping cream
• 1/2 cup butter
• 4 oz. bittersweet chocolate, lightly chopped
• 2 whole eggs
• 2 egg yolks
• 1/3 cup sugar
• 1 tsp. vanilla
• 1 tsp. instant coffee
• 1/4 cup cake and pastry flour
• Garnish:
• 1 cup lightly sweetened whipped cream
• Fresh raspberries

Preparation

Step 1

Cake Center:

Melt 2 oz. chocolate and whipping cream in top of double boiler. Gently stir to blend completely. Refrigerate for 2 hours. Form into 6 balls - a melon baller works well - and return to fridge.

Cake:

Preheat oven to 375*. Spray 6 ramekins with cooking spray and place on a baking tray.

Melt 4 oz. chocolate with the butter in the top of double boiler. Gently stir to blend. Remove from heat and cool slightly.

With electric mixer, blend the eggs, egg yolks, sugar, vanilla and coffee on high speed for 5 minutes or until thick and light. Using a spatula, fold in the cooled chocolate/butter mixture and flour until just combined. Spoon the batter into the ramekins and place a chocolate ball in the middle of each ramekin.

Recipe can be made to this point, covered with plastic wrap and refrigerated until ready to bake. Let sit out of the refrigerator for 5 minutes before baking.

Baking:

Place in the oven and bake for 12 minutes or until the cake is barely firm to the touch. Remove from oven and let rest for 5 minutes to firm up. Run a sharp knife around the inside of the ramekin. Place a plate on top and invert the cake onto the plate.

Garnish with whipped cream and raspberries. Serve warm.