Yes, I am a chocolate addict.
These cakes make my mouth water each time I make them.
Thing is, I haven't made them in ages!
Maybe for the weekend?
I got this recipe from my grams, so that says it all...
Their delicious!
I googled the image and this was the closest I could get to how they turn out.
Serve with some ice cream on the side or whipped cream, it's delicious!


Ingredients:

Cake batter:

200 g dark semi-sweet chocolate
8 tbsp butter
1 tsp vanilla extract
3 eggs
1/3 cup flour
1/8 tsp salt
1/8 tsp cream of tartar
1/4 cup sugar

Chocolate Lava filling:

50 g dark semi-sweet chocolate
1/3 cup heavy cream
1 tsp butter

Directions:

1. Chop the dark semi-sweet chocolate into pieces. Place into a metal bowl, add butter. Melt over a simmering waterbath. Remove from heat.

2. Add vanilla extract and (3) egg yolks. Whisk together until chocolate mixture is smooth.

3. Add well sifted cake flour, and gently incorporated into the above chocolate mixture.

4. Place the (3) egg whites into a clean metal bowl, add salt and cream of tartar. Using a whisk, whip egg whites until soft peaks form. Continue to whisk while slowly sprinkling in the sugar.

5. Using a rubber spatula, carefully fold 1/3rd of the egg whites into the chocolate mixture. Then fold-in another 1/3rd of the egg whites. Then fold-in the last 1/3rd of the egg whites.

6. Deposit the batter into 6 large "non-stick" muffin tins - fill 3/4 full. Ramekins can also be used simply butter insides and dust with cocoa powder.

7. Push a Chocolate Lava Center into the center of each cake batter. This creates the molten lava center!

8. Bake at 375F degrees for 15 minutes. Do not over bake!

9. Remove from oven, wait 5 minutes, then unmold onto a wire rack to cool.

Chocolate Lava filling:

1. Chop dark semi-sweet chocolate into pieces. Place into a metal bowl. Heat heavy cream, pour over chocolate and whisk until smooth. Add butter and whisk until incorporated.

2. Place mixture into the refrigerator to cool. Every few minutes whisk the mixture until a frosting like consistency is reached. If the mixture becomes firm slightly rewarm.

3. Fill a pastry bag with the ganache. Pipe-out 6 golf ball sized balls. Place these babys into the freezer until ready to use.