Choco-Loco- Chocolate Lava Cake
By: Mateja ^_^
Published: Wednesday, November 10, 2010 - 10:32am

Ingredients




Ingredients:
6 ounces semi-sweet baking chocolate
6 ounces unsalted butter (diced, sift)
Ingredients:
3 eggs
1/2 cup granulated sugar
 cup all-purpose flour
butter for ramekins

Preparation

1 Directions: 2 Preheat oven to 350*F. 3 Melt chocolate on a low flame in a double broiler. Stir butter into melted chocolate, until it dissolves completely. 4 In another bowl beat eggs and sugar with electric mixer, until it starts to whiten and it becomes bubbly. 5 Stir the melted chocolate-butter mix into the egg-sugar mixture with a hand whisk. 6 Butter 4 individual 1 ¼ cup ramekins. Divide the chocolate batter equally between the four ramekins. 7 Bake for 7 minutes. The top and sides will set, but the middle will stay gooey. 8 Pull the ramekins out of oven and let the cake cool for 10 minutes. It is very important to let the lava cake rest, otherwise it will brake and you will end with a mess on a plate. 9 Tip ramekins upside down on a serving plate and serve. 10 TIP: If you would like to make smaller lava cakes, all you have to do is use cup cake form. Line a 12 count cup cake form with cup cake baking cups. Reduce the baking time to 4-5 minutes and still rest for 10 minutes before tipping upside down on a serving plate or just scoop out with a spoon directly from the cup.

About


Chocolate is .. well, chocolate and it doesn't need any special introduction. Still, there is so much to say about chocolate. Have you ever heard someone being allergic to chocolate? Me neither. And its getting better and better. This magic deliciousness contains phenyletthylamine, an amino acid that has aphrodisiac properties. This unique substance comes from one plant only, the cacao (kah- KOW) tree, which botanical name is Theobramba cacao and means "food of the gods". So, the most horrible phobia that exits among the human populations in of course CHOCOPHOBIA: The totally logical fear that the world will run out of chocolate. That is why under the advice of their government, Swiss chocolate manufacturers always store a year's stash of raw materials in a secret location in the Alps.