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Molten Chocolate Lava Cakes
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Source: adapted from Paula Deen (Food Network)
6 (1-ounce) squares | bittersweet chocolate |
2 (1-ounce) squares | semisweet chocolate |
10 tablespoons (1 1/4 stick) | butter |
1/2 cup | all-purpose flour |
1 1/2 cups | confectioners' sugar |
3 large | eggs |
3 | egg yolks |
1 teaspoon | vanilla extract |
2 tablespoons | Kahlua liqueur |
Preheat oven to 425 degrees F.
Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave (microwave 60 seconds, stir, microwave 30 seconds, stir until smooth). Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14-15 minutes. The edges should be firm but the center will be runny. Let cool 5 minutes. Run a knife around the edges to loosen and invert onto dessert plates. Dust with powdered sugar. Serve with icecream.
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