|Prep time: 45 minutes||Cooking time: 30 minutes||Total time: 1 1⁄4 hours|
Individual Chocolate Lava Cakes imported from Recipe Import
Melt 1/2 bar (2 ounces) chocolate and cream in double boiler.
Whisk gently to blend.
Refrigerate about 2 hours or until firm.
Roll into 6 equal balls.
Refrigerate until needed.
Heat oven to 400 degrees
Spray six 4-ounce ramekins or custard cups with cooking spray.
Melt 4 ounces chocolate and butter in double broiler, whisk gently to blend.
Place eggs, egg yolks, sugar, and vanilla in mixer bowl. Attach bowl and wire whip to mixer. Turn to speed 6 and beat about 5 minutes or until thick and light.
Fold melted chocolate mixture and flour into egg mixture by hand just until combined.
Divide among prepared ramekins. Place 1 chocolate center in middle of each ramekin. Bake about 15 minutes or until cake is firm to touch. Let sit out of oven for 5 minutes. Run a small, sharp knife around inside of each ramekin, place a plate on top, invert and remove ramekin. Garnish with raspberries and whipped cream.
Imported from RecipeML file