Beth’s Foolproof Chocolate Lava Cake

Beth’s Foolproof Chocolate Lava Cake

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Chocolate Lava Cake
Foolproof French Macarons
Raspberry Cheesecake
Strawberry Shortcake Cupcakes
Chocolate Pot de Creme
Strawberry Ice Cream Baskets
S’More Pie
Creme Brulee
Chocolate Raspberry Pavlova
S’More Pie
Caramel Apple Ice Cream Cups
Pumpkin Bread
French Apple Tart
Apple Turnovers
Elegant French Toast
Coffee Cake
Banana’s Foster
Foolproof Brownies
Foolproof Crepes
Foolproof Tiramisu
Foolproof Snickerdoodles

Serves 4


1 cup (240 ml) Semi-Sweet Chocolate Chips
5 tbsp (75g) butter
½ tsp (2.5 ml) instant coffee
1 tsp (5 ml) vanilla
2 eggs
2 egg yolks
¼(1.25 ml) tsp salt
¼ cup (30 g) of flour

Cooking Spray (preferably the baking spray variety)

2 tbsp (13 g) Confectioner’s sugar
Vanilla Ice Cream
4 raspberries

Preheat oven to 450F/232C

Spay 4 6-0z ramekins with cooking spray and set aside.

Melt chocolate chips and butter in a microwave in 30 sec increments until melted and smooth. Add coffee, vanilla and salt. Add in eggs and egg yolks.

Stir in flour. Fill each ramekin 2/3 of the way full.

NOTE: At this point you can cover each ramekin with foil and refrigerate until ready to bake and serve.

Place ramekins on a cookie sheet and bake for 10 mins. (NO LONGER!) Centers will still be concaved.

Allow to cool just until cool enough to handle. Place plate on top and flip ramekin over. Dust with powdered sugar and top with a fresh raspberry. Serve with a scoop of vanilla ice cream


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