Molten Chocolate Lava Cakes

I'm a chocoholic. In fact, I'm currently engaging in daily stare down competitions with two plastic pumpkin buckets full of fun sized candy bars. My toosh wears the results - the buckets are winning.

ANYWAY.

Ginger happens to share my love of chocolate. SO, when she and Dave came for dinner on Sunday, I knew I had to make something deliciously chocolatey.

I decided to finally tackle a recipe I've never attempted - but always wanted to try. I am NUTS for molten chocolate lava cakes. I get them everywhere I can. I will choose a restaurant simply because they have this dessert.

So, on Sunday, I made my own. I scoured through many recipe variations, but decided to combine different flavors and ingredients and taste test along the way to come up with my own. My sister, Anna, made a version while I was visiting her and the recipe she used called for raspberry extract. It added the perfect touch.

If you love chocolate, you're gonna love these. And, they're SO easy!

Molten Chocolate Lava Cakes
recipe adapted from several others...

4 ounces bittersweet chocolate
4 ounces semisweet chocolate
10 tablespoons butter
1/2 cup all-purpose flour
1 1/2 cups confectioners sugar
1/2 teaspoon salt
3 eggs
3 egg yolks
1 teaspoon vanilla extract
1 1/2 teaspoons raspberry extract

Preheat oven to 425 degrees F.

Grease 6 (6-ounce) ramekins/custard cups.

Melt the chocolates and butter in the microwave until melted, stirring every 30 seconds.
Add flour, sugar, and salt to chocolate and mix well. Stir in eggs and yolks until smooth. Stir in vanilla and raspberry extract.

Pour batter into ramekins, dividing evenly. Place ramekins on large sheet pan/cookie sheet and place in the oven. Bake for 15 minutes. Allow to cool slightly for five minutes. (The edges should be firm but the center will be runny.)

Run a knife around the edges to loosen cakes and invert onto dessert plates. Serve warm with whipped cream or ice cream.