Molten Chocolate Lava Cake

While our friends were in town, we had planned on having molten chocolate cake which I posted last week.

As is always the case, I found a better recipe just before making it and decided to try it instead. Thanks to the Pioneer Woman, it was a huge success. We loved it so much we made it again later in the week. I've tripled the Pioneer Woman's recipe. We baked it in a 9 x 13 pan and just scooped it out and served it with ice cream.

It probably would have been cooler in individual cups, but I don't have twelve of them.

Molten Chocolate Cake -- Pioneer Woman
12 oz Semi-sweet chocolate chips
1 1/2 cup butter
3 cups Powdered Sugar
6 whole Eggs
6 whole Egg Yolks
1 cup, 1 ounce Flour

1. Preheat oven to 425 degrees.
2. Spray 12custard cups (or a 9 x 13) with Pam and place on cookie sheet.
3. Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. whisk until chocolate is also melted.
4. Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour.
5. Divide between cups.
6. Bake 13-14 minutes until sides are firm and center is soft. Let stand 1 minute.

If using a 9 x 13, bake about 2 minutes longer -- 16 minutes should do it.

Warm Melting Chocolate Cake

This recipe came in an email from Carnival Cruise Lines. It sounded good to me -- we'll try it for the first time next week.

Warm Chocolate Melting Cake

8 oz semisweet chocolate

1 cup (2 sticks) butter

7 eggs, divided use

6 Tbs sugar

1/2 cup flour

1. Preheat oven to 375 degrees.
2. Melt chocolate and butter; cool 10 minutes.
3. In separate bowl, mix four eggs with sugar.
4. Whisk. Add flour and whisk.
5. Add remaining three eggs.
6. Add egg mixture to chocolate mixture.
7. Pour in individual ramekins.
8. Bake until just done, about 15-20 minutes (interior will be melting).
9. Serve with vanilla ice cream.