|Chocolate Molten Lava Cake served|
with Whipped Cream and Strawberries
Then I saw a recipe in Kraft's Food and Family (free) magazine, and at the time I had all the ingredients on hand. I decided to give it a try and made 6...we were hooked!!! The recipe is good for 4 cups, so if you want to make more, adjust the proportions accordingly.
|Look at that gooey center of rich chocolatey goodness!|
The recipe can be found here along with a how-to video. If you want to receive such magazines for free, just sign up in their webpage.
To make sure I will not lose this recipe, I have included the recipe here, as adjusted accordingly:
6 squares (1 square is 1 oz) BAKER'S Semi-Sweet Chocolate
3/4 cup (1-1/2 stick) butter
1-1/2 cups powdered sugar
3 egg yolks
9 Tbsp. flour
3/4 cup thawed COOL WHIP Whipped Topping
PREHEAT oven to 425°F. Butter four 3/4-cup custard cups or soufflé dishes. Place on baking sheet.
MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups.
BAKE 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping.
UPDATE: This chocolate molten lava cake was tried and posted about by Zee, complete with her rave review and a beautiful photo.