How to make chocolate lava cake!!!!

Baking spray, for spraying Ramekins

1 stick butter

2 ounces bittersweet chocolate

2 ounces semisweet chocolate

1 1/4 cups powdered sugar

2 whole eggs

3 egg yolks

1 teaspoon vanilla

1/2 cup all-purpose flour

Vanilla ice cream, for serving

Directions:

Preheat the oven to 425 degrees F. Spray four Ramekins with baking spray and place on a Preheat the oven to 425 degrees F. Spray four custard cups with baking spray and place on a baking sheet.

Microwave the butter, bittersweet chocolate and semisweet chocolate in a large bowl on high until the butter is melted, about 1 minute. Whisk until the chocolate is also melted. Stir in the sugar until well blended. Whisk in the eggs and egg yolks, then add the vanilla. Stir in the flour. Divide the mixture among the custard cups.

Bake until the sides are firm and the centers are soft, about 13 minutes. Let stand 1 minute. Invert on individual plates while warm and serve with vanilla ice cream

baking sheet.

Microwave the butter, bittersweet chocolate and semisweet chocolate in a large bowl on high until the butter is melted, about 1 minute. Whisk until the chocolate is also melted. Stir in the sugar until well blended. Whisk in the eggs and egg yolks, then add the vanilla. Stir in the flour. Divide the mixture among the custard cups.

Bake until the sides are firm and the centers are soft, about 13 minutes. Let stand 1 minute. Invert on individual plates while warm and serve with vanilla ice cream.

Some notes to make this easier:

You can cut down on the semisweet chocolate if you want it to not be as sweet or you can add more dark chocolate.

Make sure that you use white, unbleached flower, if you use almond flour or some alternative it will make your batter mealy.

Make sure you use good quality chocolate, it will affect the taste.

Make sure to use unsalted butter in your recipe so it won’t end up too salty.

Make sure to use chocolate bars and not chocolate chips. I would personally use ghirardelli, but you can also use Lindt, Nestle, Baker’s, or your local grocery store’s chcocolate bars.

I would use 6oz ramekins or whatever you have.

If you don’t have ramekins, you can use a muffin pan: Grease 6 muffin pan cups and dust with cocoa powder to prevent the lava cakes from sticking. Your lava cakes will be slightly smaller– you’ll get 6 lava cakes instead of 4. Bake at 425°F (218°C) for 8-10 minutes. Use a spoon to release the cakes from the pan and place each upside down on plates.

I highly recommend using ramekins for these lava cakes.. They’re the perfect size for these single-serve lava cakes. You can use the same ramekins for chocolate fudge cakes, chocolate soufflé, peanut butter chocolate lava cakes, and lemon pudding cakes.

Go to these sites if u want more details!

Recipe: Food Network, Ree Drummond

https://sallysbakingaddiction.com/chocolate\-lava\-cakes/

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