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Baby Lava Cakes


Prep: 15 minutes
Bake: 13 minutes
Oven: 400 degrees
Chill: 45 minutes
Makes: 6 servings

1 3/4 C semisweet chocolate pieces
2 Tbsp whipping cream
3/4 C butter
3 eggs
3 egg yolks
1/3 C granulated sugar
1 1/2 tsp vanilla
1/3 C all-purpose flour
3 Tbsp unsweetened coca powder 
Powdered sugar & raspberries (garnish

1. For filling, in a small heavy saucepan combine 3/4 C of the chocolate pieces and whipping cream. Cook and stir over low heat until chocolate melts. Remove from heat. Cool, stirring occasionally. Cover; chill about 45 minuets or until firm. 

2. Meanwhile, in a medium heavy saucepan cook and stir the remaining 1 C chocolate pieces and the butter over low heat until melted. Remove from heat; cool. 

3. Form filling into 6 equal-size balls, set aside. Lightly grease and flour 6 3/4 shuffle dishes or 6 6-oz custard cups. place dishes or cups in a 15x10x1 baking pan; set aside

4. In a missing bowl beat eggs, egg yolks, sugar, and vanilla with an electric mixer on high speed for 5 min or until lemon colored. Beat in cooled chocolate mixture on medium speed. Sift flour and cocoa powder over mixture; beat on low speed just until combined. Spoon 1/3 C batter into dishes. Place 1 ball of filling into each dish. Spoon remaining batter into dishes. 

5. Bake in a 400 degree over about 13 minutes or until cakes feel firm at edges. Cool in dishes for 2 to 3 minutes. Using a knife loosen cakes form sides of dishes. Invert onto dessert plates. If desired, dust with powdered sugar and garnish with raspberries. Serve immediately. 

Make-ahead directions: Prepare as above through step 4. Cover and chill until ready to bake or up to 4 hours. Let stand at room temperature for 30 minutes before baking as directed. 
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