The Kingsley Cookbook

Chocolate Lava Cake

Centers: 2oz bittersweet chocolate
baking bar (I used Ghirardelli)
1/4 cup heavy whipping cream

Cake: 4oz bittersweet chocolate baking bar
8 T (1 stick ) butter
2 whole eggs
2 egg yolks
1/3 cup sugar
1/2 tsp vanilla
1/4 cup cake flour tsp
Raspberries and whipped cream for garnish.
(pictured with strawberries)

Centers: melt chocolate and cream in double boiler. Whisk gently to blend. Refrigerate for 2 hours until firm. Shape into 6 balls.

Cake: beat oven to 400 degrees (F). Spray 6 Longaberger dessert cups with cooking spray. Melt chocolate and butter in double boiler. Whisk gently to blend. With an electric mixer (Kitchen Aid of course!) whisk eggs, yolks, sugar, and vanilla on high speed about 5 min or until thick and light. Fold melted chocolate mixture and flour into egg mixture just until combined. Spoon cake mixture into dessert cups. Place a chocolate ball (centers) in the middle of each dessert cup.

Bake about 15 min or until cake is firm to the touch. Let sit out of the oven about 5 min. Run a sharp knife around the inside of each dessert cup. Place a Longaberger dessert plate on the top of each dessert cup, invert and remove the dessert cup.

Garnish with raspberries (or strawberries) and a dollop of whipped cream.