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Lava/Molten Chocolate Cakes for Valentine’s Day

Every year I get requests for this easy dessert.  Perfect for Valentine’s Day. Just don’t over bake so that you have a “molten” center in each.  If your soufflé cups are smaller or larger, adjust baking time just a little bit. Wonderful with a scoop of coffee ice cream or whipped cream!
Butter, softened, for brushing
12 teaspoons plus 5 tablespoons sugar
8 oz good quality bittersweet or semisweet chocolate, chopped
1-1/2 sticks unsalted butter
3 large eggs, room temperature
3 large egg yolks, room temperature
1 tablespoon flour

Generously butter eight 3/4 cup soufflé dishes or custard cups. Sprinkle inside of each with 1-1/2 teaspoons sugar. Shake out excess.  Stir chocolate and butter in pan over low heat until smooth. Remove from heat. Beat eggs, egg yolks, and remaining 5 tablespoons sugar until thick and pale yellow, about 5 minutes. Fold 1/3 of warm chocolate mixture into egg mixture and then fold in rest of chocolate.  Fold in flour. Divide batter among soufflé dishes and bake right away, or can be made l day ahead. Cover with plastic; chill. Bring to room temperature before continuing. Preheat oven to 425. Place soufflé dishes on baking sheet and bake uncovered until edges are puffed and slightly cracked but center 1” of each moves slightly when dishes are shaken gently, 10-13 minutes. Top each with ice cream and serve right away. Serves 8.


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