Sumptuous dessert, but easy to make because there are only a handful of ingredients. You can make the sauce and batter the day before for a stress free entertaining dish.
Ingredients
Sauce:
4½ ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
⅓ cup hot water
¼ cup light corn syrup
Cakes:
5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
10 tablespoons (1/14 sticks) unsalted butter
3 large eggs
3 large egg yokes
1½ cups powdered sugar
½ cup all purpose flour (can substitute gluten free all purpose flour)
Instructions
To make the sauce: Stir both chocolates in top of a double boiler over barely simmering water until melted.
Add ⅓ cup hot water and corn syrup; whisk until smooth. Remove from over the water. Cool slightly. (Can be made 2 days ahead; covered and chill. Before serving rewarm in a saucepan over low heat stirring constantly.)
To make the cakes: Melt the butter and chocolate in the top of a double boiler over barely simmering water, stirring occasionally. When the butter and chocolate have melted, remove from the heat and let it cool slightly.
While the chocolate is cooling, whisk the eggs and egg yokes together in a medium sized bowl. Add the powdered sugar and stir until the sugar is incorporated. Add the chocolate mixture and stir. Add the flour and stir until the flour is incorporated.
At this point you can bake the cakes, or leave the batter in the fridge for up to one day.
When you are ready to bake, butter six ¾ cup pyrex dishes, soufflé dishes or custard cups and pour in the batter.
Bake at 425 degrees for 10-15 minutes, or until the cake is runny in the middle and cooked on the outside.
Serve with sweetened whipped cream and chocolate sauce.
Recipe by Culinary Mamas at https://culinarymamas.com/molten-lava-cake/