Molten Lava Cake

Sometimes you find a recipe and it needs to be tweaked to make it more suited for you.  Other times you find a recipe and it is so perfect that it can't possibly be improved upon.  This is one of those recipes.  I'm not positive but I think this may originally be a Paula Deen recipe (though I do use different chocolate than she uses in her original recipe).  I've been making it for a few years now and will say this is a chocoholic's dream.  This is the most rich, decadent dessert there is and surprisingly easy to make.  My sister is pregnant and craving chocolate.  Granted, I don't think she actually intends to make this but asked me to make it and post it so she could look at it.  So, I'm here now with 6 Molten Lava Cakes which will probably add about 5lbs to me simply so my pregnant sister can look at the pictures.  The things I do for you Erika!  


Molten Lava Cake


4 oz. bittersweet chocolate, chopped
4 oz. dark chocolate, chopped
10 tbsp. butter (1 1/4 sticks)
1/2 c. flour
1 1/2 c. powdered sugar
3 whole eggs
3 egg yolks
1 tsp. vanilla
Pinch of Salt

Preheat oven to 425 degrees. Grease 6 small individual sized custard cups. Melt the chocolates and butter in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth and lump free. Stir in the vanilla. Divide the batter evenly among the cups. Place in the oven and bake for 13-15 minutes. The edges should be firm but the center will be gooey. Run a knife around the edges to loosen and invert onto plate.

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