Perfect Choclate lava cake

• Prep/Total Time: 30 min.
• Yield: 4 Servings 

15 15 30 Ingredients

• 4 teaspoons sugar
• 1/2 cup butter, cubed
• 4 ounces semisweet chocolate, chopped
• 1 cup confectioners' sugar
• 2 eggs
• 2 egg yolks
• 1-1/2 teaspoons instant coffee granules
• 3/4 teaspoon vanilla extract
• 6 tablespoons all-purpose flour
• 1/2 teaspoon salt
• Whipped cream, optional
• Additional confectioners' sugar, optional

Directions

• Grease the bottom and sides of four 6-oz. ramekins; sprinkle each with 1 teaspoon sugar. Place ramekins on a baking sheet; set aside.
• In a medium microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in confectioners' sugar until smooth. Whisk in the eggs, egg yolks, instant coffee and vanilla. Stir in flour and salt; spoon batter into prepared ramekins.
• Bake at 400° for about 12 minutes or until a thermometer reads 160° and cake sides are set and centers are soft.
• Remove ramekins to a wire rack to cool for 5 minutes. Carefully run a small knife around cakes to loosen. Invert warm cakes onto serving plates. Lift ramekins off cakes. Serve warm with whipped cream or sprinkle with additional confectioners' sugar if desired. Yield: 4 servings.

Nutritional Facts 1 each (calculated without optional ingredients) equals 583 calories, 37 g fat (21 g saturated fat), 268 mg cholesterol, 496 mg sodium, 60 g carbohydrate, 2 g fiber, 8 g protein. Moer recipies