Chocolate Molten Lava Cakes

• 10 Tablespoons Unsalted Butter (plus Extra For Buttering The Ramekins)
• 4 ounces, weight Bittersweet Chocolate, Good Quality, Chopped
• 4 ounces, weight Semi-sweet Chocolate, Good Quality, Chopped
• 1-1/2 cup Confectioners' Sugar, Plus Extra For Dusting
• 1 dash Salt
• 1/2 cups All-purpose Flour
• 3 whole Large Eggs, Lightly Beaten
• 3 whole Large Egg Yolks, Lightly Beaten
• 1 teaspoon Pure Vanilla Extract
• 2 Tablespoons Grand Marnier Or Other Orange Liqueur
• Raspberries Or Strawberries For Garnish
• Sweetened Whipped Cream Or Ice Cream For Garnish

1. Preheat oven to 425 F.
2. Grease six 6-ounce ramekins or custard cups. Place them on a baking sheet so they are not touching.
3. In a large mixing bowl combine the butter and chocolate. Microwave on 50% power for 1 minute. Stir and repeat if needed at 30 second intervals until the chocolate pieces are almost melted. Remove from the microwave and stir until smooth and all chocolate is melted.
4. Fold in the confectioners' sugar, a dash of salt and the flour but don't worry if it's not completely mixed. Set aside.
5. In a separate bowl lightly whisk the eggs and egg yolks. Add the vanilla and the liqueur and whisk until blended. Add the eggs to the chocolate mixture and blend until smooth and fully combined.
6. Divide batter between the 6 cups and bake at 425 F for 14 minutes. The edges will be firm but the center will be runny. Remove them from the oven. Allow the cakes to rest for 5 minutes before serving.
7. Run a knife around the edge of the ramekin to loosen the cake and place it on a serving plate. Sift a little confectioners' sugar on top and add fresh raspberries and a small scoop of vanilla ice cream. Serve and enjoy.
8. Adapted from a recipe by Paula Dean, of course!

butter, weight bittersweet chocolate, chocolate, confectioners, salt, allpurpose, eggs, egg yolks, vanilla, grand marnier, raspberries, cream

Taken from tastykitchen.com/recipes/desserts/chocolate-molten-lava-cakes/ (may not work)