A recipe for two individual chocolate espresso molten lava cakes. Add ice cream and chocolate syrup to make this recipe extra special!
Servings 2
Prep Time 15 minutesmins
Cook Time 20 minutesmins
Total Time 35 minutesmins
Ingredients
1/2cupof stick butter
1/4cupmilk chocolate; chopped
1cuppowdered sugar
2whole eggs
2egg yolks
6Tbspflour
1tspinstant espresso powder
DOVE® Milk Chocolate Candies
Coffee ice cream
Dark chocolate sauce
Fresh raspberries
Instructions
Preheat oven to 425°F
Combine butter and chocolate in a small saucepan; melt over low heat, stirring occasionally, until you have a smooth consistency and chocolate is melted. Remove from heat
Whisk in powdered sugar until smooth
Whisk in eggs and egg yolks until smooth
Whisk in flour and espresso powder until smooth
Grease 2 8oz ramekins and place them on a baking sheet
Divide half of the batter between the 2 ramekins, place two DOVE Milk Chocolate candies in the center of each ramekin and top with remaining batter
Bake 12 minutes or until centers are set
Let cool in ramekins 3 minutes
Invert cakes onto individual serving plates
Serve warm topped with ice cream, chocolate sauce and raspberries