Lava Baby Cakes

Here you go Mom . : ) She just made these delicous treats while visiting with Aaron and I. She said you may need to cook them for a little less time to keep the inside more gooey! Yum yum!


Makes 6 servings:

1 3/4 C. (10 1/2 ounces) semisweet chocolate pieces
2 T. whipping cream
3/4 C. butter
3 eggs
3 egg yolks
1/3 C. granulated sugar
1 1/2 t. vanilla
1/3 C. all purpose flour
3 T. unsweetened cocoa powder
Powder sugar (optional)
Raspberries (optional)

1. for filling, in a small heavy saucepan combine 3/4 C. of the chocolate pieces and whipping cream. Cook and stir over low heat until chocolate melts. Remove from heat. Cool, stirring occasionally. Cover; chill about 45 mins or until firm.

2. Meanwhile, in a medium heavy saucepan cook and stir the remaining 1 C. chocolate pieces and the butter over low heat until melted. Removed from heat; cool.

3. Form filling into 6 equal size balls: set aside. Lightly grease and flour six 3/4 C souffle dishes or six 6 ounce custard cups. Place dishes or cups in a 15x10x1 inch baking pan; set aside.

4. In a mixing bowl beat eggs, egg yolks, granulated sugar, and vanilla with an electric mixer on high speed for 5 minutes or until lemon colored. Beat in cooled cholcate mixture on medium speed. Sift flour and cocoa powder over mixture; beat on low speed just until cominged. Spoon 1/3 C. batter into dishes. Place 1 ball of filling into each dish. Spoon remaining batter into dishes.

5. Bake in a 400' oven about 13 minutes or until cakes feel firm at edges. Cool in dishes for 2-3 minutes. Using a knife, loosen cakes from sides of dishes. Invert onto dessert plates. If desired, dust with powdered sugar and garnisht with raspberries. Serve immediately.