Chocolate Lava Cakes

When I got married, I received a strange set of ceramic dish thingeys from a great aunt. I had no idea what they were until my mom saw them and said, “You got ramekins? I am so jealous!” After learning their intended use, I have come to love my ramekins! I especially love making this recipe for molten lava cakes. YUM! It is a really impressive dessert that is really simple to make and will satisfy even the most addicted chocoholic. If you aren’t lucky enough to own ramekins, you can use 8 jumbo or 12 regular muffin cups lined with paper liners.

1 cup butter
8 ounces chocolate chips
5 large eggs
1/2 cup sugar
4 teaspoons flour
6-8 ramekins

1 6 oz container fresh raspberries rolled in sugar right before serving

Place butter and chocolate in the microwave for 15 seconds. Stir and repeat for 15 second intervals until chocolate is fully melted. Be careful not to overheat or the chocolate will seize and you will have to throw it out and start over. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour until just combined.
Heat oven to 450 degrees. Spray ramekins with nonstick cooking spray. Place them on a cookie sheet in the middle rack of the oven.
Bake until batter puffs but center is not set, 8 to 10 minutes.

Now for the tricky part. Wait about 5 minutes for the cakes to cool. Use a butter knife to loosen around the edges. Invert a plate over the ramekin and turn the whole thing over. Hopefully the cake will come out without breaking. If not, at least it will still taste good. If you aren’t feeling up to trying to invert it, just serve them in the ramekins.
Top each with sugared raspberries and serve immediately. This would also be great with vanilla ice cream or a dollop of whipped cream.
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