Dawn NoltAuthorDawn NoltCategory, Tags, , DifficultyBeginnerRating

Enjoy this simple, indulgent treat on Valentine's Day, or any day, for that matter!

Yields4 Servings
Cook Time13 mins

 ½ cup butter
 4 squares semi-sweet baking chocolate
 1 cup powdered sugar
 2 whole Nature's Yoke eggs
 2 Nature's Yoke egg yolks
 6 tbsp all-purpose flour
 fresh raspberries
 powdered sugar for dusting

1

Preheat oven to 425 F. Place butter and baking chocolate into a large microwave-safe bowl then microwave for 1 minute, or until butter is melted. Stir until butter and chocolate are smooth.

2

Add powdered sugar and stir until smooth. Beat in eggs and egg yolks until smooth. Add flour and stir just until combined.

3

Spray 4 custard cups with non-stick spray, then place onto a baking sheet. Pour chocolate batter evenly into cups.

4

Bake for 12-13 minutes, or until the sides are set but center is still soft (not jiggly.) Let cool for 2 minutes, then invert cakes onto serving plates. Dust with powdered sugar then serve with fresh berries. Serve immediately.

Ingredients

 ½ cup butter
 4 squares semi-sweet baking chocolate
 1 cup powdered sugar
 2 whole Nature's Yoke eggs
 2 Nature's Yoke egg yolks
 6 tbsp all-purpose flour
 fresh raspberries
 powdered sugar for dusting

Directions

1

Preheat oven to 425 F. Place butter and baking chocolate into a large microwave-safe bowl then microwave for 1 minute, or until butter is melted. Stir until butter and chocolate are smooth.

2

Add powdered sugar and stir until smooth. Beat in eggs and egg yolks until smooth. Add flour and stir just until combined.

3

Spray 4 custard cups with non-stick spray, then place onto a baking sheet. Pour chocolate batter evenly into cups.

4

Bake for 12-13 minutes, or until the sides are set but center is still soft (not jiggly.) Let cool for 2 minutes, then invert cakes onto serving plates. Dust with powdered sugar then serve with fresh berries. Serve immediately.

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