[debbiecrain]

I found this recipe for Lava Cakes. I also loved that dessert. I also found some premade lava cakes in the frozen dessert section at Walmart that were out of this world. If the recipe doesn't satisfy you, go buy the ones I did and top with vanilla Ice cream for a really rich, delicious treat.



Title: Chocolate Lava Cakes
Yield: 8 Servings

Ingredients

---------------------------CHOCOLATE LAVA FILLING---------------------------
3 oz bittersweet or semisweet --
1 chocolate; finely ch
6 tb whipping cream
1 tb light corn syrup
1 ts vanilla

Instructions

------------------------------------CAKES-----------------------------------
8 oz bittersweet or semisweet --
1 chocolate; finely ch
1/4 c hot coffee or water
1 1/2 ts vanilla
3/4 c all-purpose flour
1/8 ts salt
1/2 c unsalted butter -- softened
1/2 c sugar
3 lg eggs -- separated

----------------------------------TOPPINGS----------------------------------
1 cocoa powder for the tops
1 ice cream =or= custard sauce
1 for serving

These individual chocolate cakes have a soft center of chocolate fudge that
erupts in a rich, dark puddle from the warm cakes. They're best served just
out of the oven. For the filling, line a plastic ice cube tray with a large
piece of plastic wrap. With your fingers, gently poke the plastic down
into eight of the cubes so they are fully lined with plastic. Melt the
chocolate with the cream and corn syrup; whisk until smooth. Add the
vanilla, set aside to cool until tepid. Fill the eight lined ice cube cups
with the chocolate; freeze at least 4 hours, or cover and freeze up to a
month. For the cakes, place rack in center of oven and heat to 425~.
Generously butter eight 4-ounce souffle dishes or ramekins. Place them on a
jelly roll pan. Melt the chocolate with the coffee. Set aside to cool for
15 minutes, stir in vanilla. Cream the butter with 1/3 cup sugar with an
electric mixer until light and fluffy, 2 minutes. Add the egg yolks, one at
a time, mixing well after each addition. Stop the mixer and stir in the
chocolate mixture. Fold in the flour and salt with a spatula. Beat the egg
whites with a clean mixer until they hold soft peaks. Add the remaining
sugar, one tablespoon at a time, mixing well after each addition. Continue
beating until thick and glossy. Thoroughly mix one quarter of the beaten
egg whites into chocolate batter; gently fold in the rest. Fill each
prepared souffle dish about halfway full with the chocolate batter. Gently
bury a frozen chocolate cube in the center of each; add remaining batter,
filling cups almost to the top. Bake until cakes are puffy and set, 18 to
20 minutes. Gently loosen from the sides of the dishes and invert onto
serving plates. Sift cocoa over