CHOCOLATE LAVA CAKE #DESSERT #CHOCOLATE
This chocolate magma cake is so rich, fudgy, and absolute liberal. You will have a hard time believing how simple this superb chocolate pastry is to make!
This post may contain subsidiary connections. Peruse my divulgence strategy here. This formula was initially posted on Feb 20, 2015, we've changed it a bit from that point forward.
The best part about this chocolate magma cake is that it very well may be made hours ahead of time, and refrigerated until prepared to serve. In the event that you need to intrigue your visitors with a warm treat, this chocolate magma cake formula is prepared in merely minutes!
INGREDIENTS
7 4 oz ramekins
12 oz semisweet chocolate chips
1 1/2 stick of butter
3 eggs
1 egg yolk
2 tsp vanilla
3/4 cup powdered sugar
3/4 cup flour
INSTRUCTIONS
- Preheat your oven to 410 degrees Fahrenheit. Over a double boiler, melt butter and chocolate chips . Keep stirring until it reaches a smooth silky consistency.
- In a bowl, lightly beat the eggs and egg yolk. Then beat in the powdered sugar, vanilla, and melted chocolate. Sift the flour with a mesh strainer and whisk it into the chocolate mixture.
- Spray each ramekin with nonstick spray and fill with the batter. Make sure NOT to fill each one all the way to the top. I used 4 oz ramekins.
- Place each filled ramekins on a baking sheet and bake for 8 minutes.If you refrigerate your lava cakes, bake them for about 10-12 minutes.
- Once they're done, flip them over onto a plate. Or you can always eat them straight out of the ramekin if you prefer not to flip them. Serve warm with berries or ice cream.
For more detail: http://bit.ly/2KlKugk
