How to Make Chocolate Lava Cakes

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You know those delicious little chocolate cakes you can buy at most chain restaurants – the ones that are melted and gooey inside when you cut into them?
That’s what we had for dessert tonight…in under 30 minutes.
I am a big fan of kraftrecipes.com and that is where we finally found the quickest recipe. Because we all know, when you crave a gooey chocolate cake, time is of the essence!

Recipe (from Kraftrecipes.com)

4 squares Bakers semi-sweet chocolate
1 stick (1/2 cup) butter (NOT margarine)
1 cup powdered sugar
6 tablespoons all purpose flour
2 whole eggs
2 egg yolks

Preheat oven to 425 and grease 4 ramekins with butter or cooking spray (I personally always use Pam).
Melt butter & chocolate squares in microwave safe dish for 1 minute. Stir until melted & evenly mixed.
Add powdered sugar & stir. Add 2 whole eggs, stir until combined, then add 2 egg yolks until combined. Finally, add flour and stir until combined.
DO NOT USE AN ELECTRIC MIXER – stir by hand with spoon or spatula.
Pour, evenly divided, into 4 ramekins. They should be almost completely full.
Cook for 13 to 14 minutes at 425. I find that they are nice and gooey, but not TOO gooey, if I cook them for exactly 13 minutes.
When they are done, immediately remove from ramekin by running a buttered knife around the edges and turning upside down on your plate. The longer you allow the cake to sit, the more solid the center will become.
The Kraft website calls for this to be served with Cool Whip, but who are we kidding? Chocolate cake goes best with a scoop of vanilla ice cream (Angeline and I make our own soft serve) and a drizzle of caramel!

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