Molten Lava Cakes

I ordered from Pampered Chef back in the early fall, and decided to order the dollar cookbook. It was Pampered Chefs Season's Best Recipe Collection Fall/Winter 2007. As soon as I got it on the cover I saw Molten Lava cakes, they looked SO good, and I must admit I have NEVER had one before so now I even more so wanted to try one. I kept the recipe in the back of my mind for a perfect time to make it. The plan was to make it for our Christmas Eve dinner but we were too full, so we made a special trip down to my moms to hang out for the day, have dinner, and so I could make the lava cakes.

They were SO worth the wait! They are so easy, sweet and just delicious. Adam ate his whole one and half of mine as I was too full! Both plates he was close to licking clean :-) Try this for your next special occasion or just because you wont regret it!

Molten Lava Cakes (From:Pampered Chef Season's Best Recipe Collection Fall/Winter 2007)

• 6 oz. fine-quality bittersweet chocolate
• 1/2 c. (1 stick) butter (do not substitute margarine)
• 3 whole eggs
• 3 egg yolks
• 1 1/2 c. powdered sugar
• 3/4 c. all-purpose flour
• Vanilla ice cream (optional)

Preheat oven to 400. Generously spray wells of silicone floral cupcake pan (I used ramekins) with nonstick cooking spray. Wipe off excess cooking spray from top surface of pan; set pan aside. Coarsely chop chocolate using chef's knife. Combine chocolate and butter in classic batter bowl; microwave on high 1-2 minutes or until chocolate is melted and mixture is smooth, stirring after each 30 second interval. Remove chocolate mixture from microwave; cool 5 minutes.

Whisk eggs and egg yolks into chocolate mixture using stainless whisk. Add sugar and flour; mix just until dry ingredients are incorporated using classic scraper.

Divide batter equally amount wells using slightly mounded large scoop. Bake 13-14 minutes or until outside edges are set and center is still liquid. (crackers will appear wed. Do not over bake.) To test doneness of cakes, carefully insert thermometer into centers of several cakes. The internal temperature should read at least 160.

Remove pan from oven using clean striped kitchen towel; immediately place inverted cakes on plate. Gently press on tops and sides of wells to loosen cakes. Slowly lift pan, checking to see that all cakes have released before lifting pan completely. Serve with ice cream, if desired.