Molten Lava Cakes

November 26, 2013

For the Cake

• 4 squares unsweetened chocolate
• ¾ cup (1 ½ sticks) butter
• 2 cups sugar
• 4 eggs
• 1 teaspoon vanilla
• 1 cup flour

Melt the butter and chocolate in the microwave on high for 2 minutes, stir until smooth.

Stir in the 2 cups sugar until dissolved. Stir in the eggs, vanilla and flour.

For the Truffle Center

• ¾ cup heavy cream
• 8 squares semisweet chocolate
• 2 ounces liquor (Chambord or Grand Marnier)

Melt chocolate and cream in the microwave on high for 2 minutes and stir until smooth. Add liquor. Refrigerate for at least 2 hours or over night.

 To Assemble

Scoop cake batter into 12 ramekins or paper-lined muffin pan. Fill them about half full.

Bake at 325° for 5 minutes then remove pan from oven and push a ball (melon ball size) of the chilled truffle down into the middle. I use a really small ice cream scoop.

Return to the oven for 15-17 more minutes.

Serve warm with sweetened whipped cream or ice cream. Berries and/or mint leaves are a nice touch!