Chocolate Lava Crunch Cake
Ingredients:
Canola oil cooking spray
4 teaspoons granulated sugar
2 sticks unsalted butter
1/2 teaspoon ground cinnamon
6 ounces bittersweet chocolate
6 ounces unsweetened chocolate
6 large eggs, plus 6 egg yolks
2 ½ cups confectioner’s sugar
2 teaspoons vanilla extract
1 cup wheat flour
1 cup crumbled chocolate cookie pieces
4 teaspoons confectioners sugar
Instructions:
Preheat the oven to 375 F.
Grease eight 6-ounce ramekins with canola oil cooking spray and sprinkle a ½ teaspoon of granulated sugar in each.
Place the ramekins on a baking sheet.
In a medium saucepan over low heat, combine the butter, cinnamon, and chocolate.
Stir frequently until the mixture is melted and smooth. Then keep it warm.
In a large bowl, beat the eggs, egg yolks, confectioner’s sugar, and vanilla extract.
Add the flour to the bowl gradually and continue to beat.
Once the egg mixture is blended, gently fold in the chocolate until it is combined.
Pour the mixture into the prepared ramekins, filling them a little more than 3/4 full.
Bake the cakes for about 10 – 12 minutes, until the edges look dark and the tops look firm.
Be careful not to overcook the cakes, otherwise the centers will not be molten.
Using a sharp knife, loosen the sides of the cakes from the ramekins and invert the cakes onto serving dishes.
Sprinkle each cake with 2 tablespoons of crumbled cookie pieces and 1/2 teaspoon of confectioner’s sugar; serve immediately.
Ingredients:
Canola oil cooking spray
4 teaspoons granulated sugar
2 sticks unsalted butter
1/2 teaspoon ground cinnamon
6 ounces bittersweet chocolate
6 ounces unsweetened chocolate
6 large eggs, plus 6 egg yolks
2 ½ cups confectioner’s sugar
2 teaspoons vanilla extract
1 cup wheat flour
1 cup crumbled chocolate cookie pieces
4 teaspoons confectioners sugar
Instructions:
Preheat the oven to 375 F.
Grease eight 6-ounce ramekins with canola oil cooking spray and sprinkle a ½ teaspoon of granulated sugar in each.
Place the ramekins on a baking sheet.
In a medium saucepan over low heat, combine the butter, cinnamon, and chocolate.
Stir frequently until the mixture is melted and smooth. Then keep it warm.
In a large bowl, beat the eggs, egg yolks, confectioner’s sugar, and vanilla extract.
Add the flour to the bowl gradually and continue to beat.
Once the egg mixture is blended, gently fold in the chocolate until it is combined.
Pour the mixture into the prepared ramekins, filling them a little more than 3/4 full.
Bake the cakes for about 10 – 12 minutes, until the edges look dark and the tops look firm.
Be careful not to overcook the cakes, otherwise the centers will not be molten.
Using a sharp knife, loosen the sides of the cakes from the ramekins and invert the cakes onto serving dishes.
Sprinkle each cake with 2 tablespoons of crumbled cookie pieces and 1/2 teaspoon of confectioner’s sugar; serve immediately.
