Chocolate Lava Cake

So this kid turned 17 today and his request was to have Chocolate Lava Cake, so we got to the kitchen and whipped up 6.

• 2 tbls butter melted
• 2 tbls cocoa powder
• 15 ounces of chocolate baking bars
• 1 1/2 sticks of butter
• 1/2 cup of whipping cream
• 3/4 cup granulated sugar
• 1 1/4 cups egg substitute (Don't use eggs, won't come out the same)
• 2/3 cups of all purpose flour
• Confectionary sugar

Melt 2 tbls butter and generously brush the baking pan to coat.  Sprinkle the cocoa powder over the pan and place it into the fridge to chill.

In a medium sauce pan, heat the remaining 1 1/2 sticks butter and chocolate and stir occasionally to keep it from sticking.  Once melted, whisk in the whipping cream until it is all blend

 ←Add the whipping cream

                                         Whisk to blend →

In a medium bowl blend the granulated sugar and egg substitute and beat for 5-8 minutes as it thickens up.  Once thickened up, add your chocolate mixture, and flour and mix until incorporated. 

Fill your baking pan 3/4 full and place in the fridge for 1 hour.  You can store this up to 24 hours.







Ready to bake?  Heat the oven to 450 degrees.  Once preheated, place your pan on the middle rack and bake 8-10 minutes.  Usually closer to the 10 minutes.  I will usually flip my lava cakes on a baking sheet lined with parchment paper.  Dust with confectionary sugar