Ingredients:
10 tablespoons (1 1/4 stick) butter
8 oz (1 cup) chocolate chips (semi-sweet)
1/2 cup all-purpose flour
1 1/2 cups confectioners’ (powdered) sugar
3 large eggs
3 egg yolks (yes just the yolks)
1 teaspoon vanilla extract
2 tablespoons coffee liqueur (Kahlua) OR 1 tsp. instant coffee powder
Instructions:
Preheat oven to 425 degrees F. Spray 6 -6 ounce custard (ramekin) cups or cupcake tin.
In a medium microwavable bowl, melt chocolate chips and butter in the microwave for 60 seconds
and then in 30 second increments until smooth (about 1.5-2 minutes total). Add flour and sugar to
chocolate/butter sauce. Stir in the eggs and yolks until smooth. Add vanilla and coffee liqueur/instant
coffee and mix everything until combined. Divide the batter evenly among the each cups. Place cups
on top of a cookie sheet and bake for 10 minutes. The edges should be firm but the center will be runny.
Run a knife around the edges to loosen and invert onto dessert plates or you can serve each molten lava cake still in the cup.
Sprinkle powdered sugar on top, add a dollop of whipped cream or ice cream.
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