chocolate lava cakes

How To Make chocolate lava cakes

• 1

  To make the centers, in the top of a double boiler or in a heatproof bowl over barely simmering water, melt the 2 ounces of chocolate with the cream. Whisk gently to blend
• 2

  Refrigerate for about 2 hours, or until firm. With your hands, form into six balls; refrigerate until needed.
• 3

  Preheat the oven to 400 degrees F. Spray six 4-ounce ramekins or custard cups with cooking spray.
• 4

  To make the cakes, in the top of a double boiler or in a heatproof bowl over barely simmering water, melt the 4 ounces of chocolate and the butter, stirring occasionally until smooth.
• 5

  In a large bowl, with an electric mixer, whisk the whole eggs, egg yolks, sugar, and vanilla on high speed for about 5 minutes, or until thick and light. Fold the melted chocolate mixture and flour into the egg mixture just until combined. Spoon the cake batter into the ramekins. Place a chocolate ball in the middle of each ramekin.
• 6

  AS YOU CAN SEE MINE IS TOPPED WITH A HERSHEYS CHOCOLATE BAR BUT YOU CAN TOP YOUR WITH WHAT EVER YOU LIKE.
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