Molten Lava Cakes

A few months ago we went to Friendly's and my husband, Josh, had ice cream with molten lava cakes for dessert. He loved and craved them and asked if I thought I would be able to make them. I found a recipe that looked simple enough and I realized that with lava cakes you don't have to make a separate mix for the filling which I found interesting.....and less steps are always A+ for me! These particular lava cakes were adapted from Paula Deen's Home Cooking.

Ingredients:

10 tbls. (1 1/4 stick) butter

8 oz (1 cup) of semi-sweet chocolate chips (or whichever you prefer)

1/2 cup of all-purpose flour

1 1/2 cup confectioners' (powdered) sugar

3 large eggs

3 egg yolks

1 tsp. vanilla extract

                                                                                         

Directions:
Preheat oven to 425 degrees F. Grease muffin tins (preferably non-stick) use butter or Crisco. DO NOT use cooking spray on muffin tins. I did this the second I made these and they wouldn't come out of the tin so I had to cook them longer and the lava dried up...it was very extremely upsetting *sniff sniff*...okay, moving on. Melt chocolate chips and butter in the microwave every 30 seconds or so and stir until completely melted and smooth. Next, add the sugar and flour to the chocolate butter mixture. Stir in the eggs, egg yolks, and vanilla until smooth and combined. Fill each of the muffin tins until the mixture just about fills them. Bake your mixture for about 10 minutes until the edges are firm, but the center is still runny. Loosen each of the cakes by running a knife around the edges. Place a cookie tray over the muffin tin and flip over so they all come out nicely onto the tray. Serve immediately for that warm gooey deliciousness!

I sprinkled powdered sugar, chocolate syrup, and raspberries over each of them to make them look profesh! The raspberries give it a nice light flavor compared to the rich chocolate cake, too. 

Enjoy,
Becky