Hi, welcome to our recipe blog site. Right here you can obtain a guide on how to make extremely tasty Chocolate Lava Cakes Recipe recipes. The production process is very easy, you simply need to comply with the approaches that we have actually written on this web page. The following are the stages of just how to prepare Chocolate Lava Cakes Recipe. Please adhere to the guidelines well.
yield: 4 OR 6 CAKES
Ingredients:
6 ounces (170g) high quality semi-sweet chocolate*
1/2 cup (115g; 1 stick) unsalted butter
1/4 cup (31g) all-purpose flour (spoon & leveled)
1/2 cup (60g) confectioners’ sugar
1/8 teaspoon salt
2 large eggs
2 large egg yolks**
optional for topping: ice cream, raspberries, and/or chocolate syrup
SPECIAL EQUIPMENT
four 6-ounce ramekins OR a 12-count muffin pan
Recipe Notes:
*Make sure to use high quality chocolate, not chocolate chips. You won’t have much “lava” with chocolate chips! I suggest high quality chocolate baking bars sold in the baking aisle such as Baker’s, Ghirardelli, Nestle, or Lindt. They’re all typically sold in 4 ounce bars, so you will need 1 and 1/2 bars total.
**A note on the eggs– for this recipe, you need 2 whole eggs plus an addition 2 egg yolks. (So you can use 2 extra whites in your healthy omelet tomorrow morning or in any of these recipes!) After 10-14 minutes in an oven this hot, the eggs should be cooked to 160°F which is considered safe to eat. If you’re concerned, you can take the temperature to be sure!
Directions:
- Spray each ramekin with nonstick cooking spray and dust with cocoa powder. This ensures the cakes will seamlessly come out of the ramekins when inverted onto a plate in step 7. *Or spray half of a 12-count muffin pan and dust with cocoa powder. If baking in a muffin pan, the recipe will yield 6 cakes.
- Preheat oven to 425°F (218°C).
- Visit Chocolate Lava Cakes @ sallysbakingaddiction.com for full directions.
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