MOLTEN LAVA RECIPES

Steps:

• Preheat oven to 425 degrees and grease 4 (6 ounce) ramekins, place on baking sheet. In a large microwavable bowl microwave butter and chocolate for 1 minute or until butter is melted, stir until chocolate is completely melted.
• Stir in powdered sugar until well blended. Whisk in eggs and egg yolks, then stir in flour. Divide batter between prepared ramekins. Bake for 13 to 14 minutes or until sides are firm but centers are soft. Let stand for 1 minute.
• Run a small knife around the cakes to loosen, invert cakes onto plates. Top with whipped cream and serve immediatley.

Steps:

• Preheat the oven to 425F. Thoroughly spray a non-stick muffin pan with non-stick cooking spray or grease it with butter.
• Put butter and the chocolate chips in a microwave-safe bowl. Microwave on High for 30 seconds at a time, stirring after each 30 seconds, until the chocolate chips and butter are fully melted and the mixture in smooth.
• Whisk the eggs and egg yolk in a large bowl until combined. Add the flour, salt, powdered sugar and melted chocolate and butter. Mix everything until combined.
• Spoon the batter into the muffin cups.
• Put the muffin tin in the oven and bake for 9 minutes. Do not overcook, since you want the chocolate inside to be liquid.
• Take the chocolate lava cakes out of the oven. Let stand for 3 minutes.
• Put a large cutting board over the muffin tin and quickly invert it so the muffin tin is upside down. Bang the muffin cups with your fist to help release the molten lava cakes. Slowly lift the muffin tin, releasing the lava cakes onto the cutting board.
• Transfer the chocolate lava cakes to the individual plates and serve immediately.