Individual Chocolate Lava Cakes

Chocolate Lava Cakes

Makes 6-8 Servings

Centers

2 ounces 60% Cocao Bittersweet Chocolate, Chopped into 1-inch pieces if using a bar

1/4 cup Heavy Cream @ room temperature

To make the centers, in the top of a double broiler or in a heatproof bowl overbarely simmering water, melt the 2 ounces of chocolate. Turn off heat and blend in the cream.

Refrigerate for about 2 hours, or until firm. With your hands, form into six balls; refrigerate until needed.

Cakes:

4 ounces 60% Cocao Bitterweet Chocolate, Chopped into 1-inch pieces if using a bar

1/2 cup unsalted butter, cut into pieces

2 large eggs

2 large egg yolks

1/3 cup granulated sugar

1/2 tsp Vanilla extract

1/4 cup cake flour (use all purpose + 1 1/2 tsp cornstarch)

Raspberries & Vanilla Ice Cream of Whipping Cream

Mint leafs for garnish

Preheat oven to 400° F. Spray six 4-ounce ramekins or muffin tins with cooking spray(regualar tins hold 3.5 ounces; therefore, cooking time will be less, check at 11-12 minutes).

To make the cakes, in the top of a double broiler or in a heatproof bowl over barely simmering water, melt the 4 ounces of chocolate and the butter, stirring occasionally until smooth.

In a large bowl with an electric mixer, whisk th eggs, egg yolks, sugar, and banilla on high speed for about 5 minutes, or until thick and light. Fold the melted chocolate mixture and flour into the egg mixture until just combined. Spoon the cake batter into the ramekins. Place a chocolate ball in the middle of each ramekin.

Bake for about 15 minutes, or until the cake is firm to the touch. Remove from the oven and let sit for about 5 minutes. Run a small, sharp knife around the edge of each ramekin, place an upside-down plate on top, invert, and remove the ramekin. Garnish with ice cream, raspberries and mint leaf.