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Chocolate Lava Cakes, American

This one is INCREDIBLY delicious; even my husband, who doesn't like cakes and doesn't care for chocolate (he's a meat/potato guy) eats and loves it:

  • 6 oz. Baking Chocolate
  • 6 oz. Butter (diced, room temperature)
  • 3 Eggs
  • 1/2 cup Granulated Sugar
  • 1/3 cup (sifted) Flour
  • Butter for Ramekins
Preparation Instructions

Preheat oven to 350°F

  • 1. Melt chocolate in the microwave.
  • 2. Stir in diced butter until it melts (take it back to the microwave if necessary).
  • 3. In another bowl, beat eggs and sugar, until it starts to whiten (about 5 minutes).
  • 4. Stir in melted chocolate (slowly) and then the flour.
  • 5. Butter 4 individual ramekins and dust it with a mixture of powder chocolate and flour sifted together (to avoid whitening the cake); pour in chocolate batter.
  • 6. Bake for about 10 minutes.
  • 7. Tip ramekins upside down onto dessert plates and serve immediately.
  • (Can be prepared ahead of time and baked 10 minutes before serving.) To butter the ramekins: butter the bottoms first, and then butter the sides, wiping from the bottom up to the top. It helps the chocolate to rise even more. Muffin pans can also be used. Baking time: it depends on how runny you want the filling; check with a toothpick after 10 minutes of baking. If you don't like liquid-center chocolate desserts, just cook for a little longer, and you will have an incredibly moist chocolate cake.

    Contributed by Mrs. Milla Kette, 2007

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