Mocha Lava Cakes

9 Jan

1 Cup plus 1 TBSP butter

8 ounces bittersweet chocolate chips

4 egg yolks

4 large eggs

2 cups powdered sugar

3/4 cups all-purpose flour

1 tsp instant espresso

Pinch of salt

 

Heat oven to 425

 

Grease 6 (6 oz) ramekins with 1 TBSP butter. Microwave 1 cup butter and chocolate in microwave safe bowl at High 2 minutes or until melted; whisk until smooth. Beat egg yolks and eggs together at medium speed foe 1 minute. Sift together sugar and next 3 ingredients. Gradually whisk sugar mixture into chocolate mixture until well blended. Divide batter evenly among ramekins. Place ramekins in a 15×10 inch jelly roll pan. Bake 16 minutes or until thermometer reaches 165. Remove from oven, and let stand 10 minutes. Loosen edges with a knife and invert onto serving plates. Serve with vanilla ice cream

 

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