Choclate Lava Cake
New York Chef Jean-Georges Vongerichten is credited with inventing this cake back in 1987.Chocolate lava cake is one of the most irresistible desserts you will ever eat. Its liquid center just melts in your mouth and it’s so easy to make.
The Chocolate Lava Cakes may be served hot on its own or with custard, whipped cream, ice cream and / or berries. The Lava Cakes may be dusted with icing sugar. If your Lava Cakes stick to the tin/cup after baking, you should try lining the tins/cups with aluminum foil and grease the lined tins/cups well before use. You can also use paper muffin bake cups.
Grease ramekins or cupcake liners very well with butter and dust with
flour or cocoa powder. Melt chocolate with butter in a bowl set over a
pan of simmering water. Beat eggs and sugar and fold in the flour and
slowly fold in butter and chocolate mixture. Bake at 180 degrees for
only 10-12 minutes, the outer part of the cake should be cooked and
middle should look liquidy. Serve overturned dusted with cocoa powder
and cream or icecream on the side.