Paula Deen's Molten Lava Cake Recipe #154126
I found this in Paula's New Magazine. I felt it would be great for a Valentine's dinner. Paula says this cake is great alone, but it can be topped with vanilla ice cream or a raspberry sauce. The recipe can be made ahead and refrigerated for 2 to 3 days.
by Jenn1980
14 min |
SERVES 6
- 6 (1 ounce) bittersweet chocolate squares
- 2 (1 ounce) semi-sweet chocolate baking squares
- 10 tablespoons butter
- 1/2 cup all-purpose flour
- 1 1/2 cups confectioners' sugar
- 3 large eggs
- 3 egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons Grand Marnier
- Preheat oven to 425°F Grease 6 (6-ounce) custard cups.
- Melt chocolates and butter in the microwave or in a double boiler. Add flour and sugar to chocolate mixture. Stir in eggs until smooth. Stir in vanilla and Grand Marnier. Divide batter evenly among custard cups.
- Bake for 14 minutes. Edges should be firm but the center will be runny. Run a knife around the edge to loosen and invert onto dessert plate.
- Top with vanilla ice cream or raspberry sauce. (Topping optional).
- Enjoy!
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5 stars