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    • Double Chocolate Lava Cakes

      Double Chocolate Lava Cakes Recently, for our Wedding Anniversary, my husband surprised me with a lovely dinner at a fabulous restaurant worthy of Chef Gordan Ramsey. While the meal was exquisite, the dessert was a melt in your mouth montage of smooth, rich, delicious molten chocolate and fresh sweet raspberries. After a couple (near flops!) I managed to finally duplicate the deliciousness in my own kitchen.

      You'll Need:
      • 8 - 1 oz Semisweet Chocolate Squares (or 1 c. Semisweet Chocolate Chips) - (use a good quality chocolate, not el-cheapo chips!)
      • 2 Sticks of Unsalted Butter (margarine simply does NOT work)
      • 1 T. Kahlua (optional)
      • 5 Egg Yolks
      • 4 Whole Eggs
      • 3/4 C. Sugar
      • 1/3 c. Flour
      Preheat the oven to 375F. Lightly butter 8 small ramekins & lightly coat with sugar or unsweetened baking cocoa.




      Melt the chocolate and butter in a double boiler (set over simmering water), over low heat, stirring until smooth.




      (Be sure to melt the chocolate over LOW heat or it will separate and take on a grainy texture.)



      Remove pan from water, allow to cool 10 minutes. Add 1 T. Kahlua (if desired).




      In the meantime, beat egg yolks & whole eggs together, adding sugar, continue beating until thick and light in consistency.



      Fold in chocolate mixture. Do not Beat in the Chocolate mixture, FOLD in the chocolate, to avoid losing the "fluffiness".

      Sift the flour into the mix, folding gently until Smooth.



      Pour batter into prepared ramekins (filling about 3/4 full). Place on a baking sheet (evenly spaced apart) and bake exactly 18 minutes (until sides are set, middle is soft).



      While cakes are hot, slide a knife gently around the sides and invert onto a plate.



      Dust lightly with powdered sugar, garnish with fresh strawberries or raspberries, ice cream, Serve.



      Keep in mind, these should be served immediately or the molten chocolate center will solidify. This recipe can be prepared ahead of time and the ramekins placed in the fridge until you're ready to bake them.

      If you don't have ramekins, Muffin tins work nicely as well. You'll need to reduce your cooking time by about 3 minutes.
      We love to see when you like and share our hard work, but ask that you please follow just a few guidelines.. Use one photo of the finished product on your site and provide a link back to my original post. If you feature a photo from my post, it may not be accompanied by the project/recipe tutorial, whether in my own words as it originally appeared or paraphrased. Always feel free to share photos and links on Pinterest, as it will route back to the original post. Budget101.com is protected under copyright laws. If you any questions or would like to notify me that you’re sharing a post, please email me at liss @ budget101.com
      Comments 4 Comments
      1. FreebieQueen's Avatar
        Another note, if you DO refrigerate these for several hours or overnight before baking, increase your baking time to exactly 20 minutes, otherwise they won't be quite done.
      1. itsmeReesi3's Avatar
        wow this looks super heavenly!
      1. Shellc1971's Avatar
        I usually make Chef Ramsay's Chocolate fondant cakes on special occasions. Buying the good quality chocolate bars is expensive. Nice to know there is a cheaper alternative using chocolate chips. Can't wait to try this on Easter!
      1. wphil32's Avatar
        This sounds wonderful I can't wait to try it

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