Molten Chocolate Lava Cake

After having so much fun at Rooster (more about that in a later post), we decided to try making our own Molten Chocolate Lava Cakes.  In the photo above, Amanda B., our resident cream whipper, gets our cream to the perfect consistency while in the photo below, 
Megan whisks up the cake batter.  We poured it into ramekins, baked for 14 minutes (and found we would have had more lava if we'd only baked for 12) and :
Voila!

Katy B. writes about Lava Cake:

"Making chocolate lava cake was super-duper fun.  We listened to "Cute is What we Aim For" while Cali and I melted chocolate and butter together.  Then we went over to help whip the cream with Amanda B.  When they were done, we flipped the cakes onto plates and served them with the whipped cream.  It was really hot but the whipped cream helped to cool it down.  It tasted perfect to my taste buds.  The chocolate cake was super-duper sweet and the whipped cream wasn't, so it mixed and made my taste buds happy!"

Here's the recipe we used from Tasty Kitchen:

Molten Chocolate Lava Cake 

• 4 pieces (squares) Semi-sweet Baking Chocolate
• ½ cups Butter
• 1 cup Powdered Sugar
• 2 whole Eggs
• 2 whole Egg Yolks
• 6 Tablespoons Flour
• 2 cups Real Whipping Cream (seriously It's So Much Better!!!)
• 2 Tablespoons Sugar

Preparation Instructions

Preheat oven to 425 degrees.

Spray 4 custard cups with Pam and place on cookie sheet.

Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. whisk until chocolate is also melted.

Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour.

Divide between cups.

Bake 13-14 minutes until sides are firm and center is soft. Let stand 1 minute.

Combine sugar and heavy cream and whip until stiff.

Invert cakes on dishes and top with whipped cream.