Daily Dish 07/28/13 CHOCOLATE LAVA CAKES

CHOCOLATE LAVA CAKES

 

6 (1-ounce) squares bittersweet chocolate

2 (1-ounce) squares semisweet chocolate

10 tablespoons (1 1/4 stick) butter, NOT margarine

1/2 cup all-purpose flour

1 1/2 cups confectioners' sugar
3 large eggs

3 egg yolks

1 teaspoon vanilla extract

2 tablespoons orange liqueur

Preheat oven to 425 degrees F.

Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard or ramekin cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates. Sprinkle with a little confectioners sugar and top with berries & whipped cream, or drizzle with caramel sauce.

 

 **Caramel Sauce 

1 packed cup brown sugar

1/2 cup half-and-half

4 tablespoons butter

Pinch salt

1 tablespoon vanilla extract  

Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, drizzle carefully over the lava cakes.

 

  Can let caramel cool slightly and pour into a jar to reserve for later use. Refrigerate up to 2  weeks, then reheat on very low heat in saucepan.