Flourless Chocolate Lava Cakes

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Flourless Chocolate Lava Cakes

1 1/4 sticks of unsalted butter
5 ounces semi-sweet chocolate
5 ounces unsweetened baking chocolate
1 1/2 cup sugar
2 tablespoons cornstarch
2 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
3 large eggs, plus 4 large egg yolks, room temperature
1 tablespoon coffee liqueur (or your favorite liqueur)

Butter and dust with sugar 8 4-ounce oven-proof ramekins, or small bowls or cups.

Set aside.

In microwave or over a double-boiler, melt together the solid chocolate and butter. Stir until smooth and blended.

Set aside.

In a large mixing bowl, whisk together the sugar, cornstarch, cocoa powder and salt. Add the melted chocolate mixture to the dry ingredients and stir well.

Add the eggs, yolks and liqueur and whisk until all the ingredients are incorporated. (Easy does it.)

Scoop about 1/2 cup of batter into each ramekin. (Of course, less if you’re making tiny cakes.)

(At this point, if you’re not ready to bake the cakes for a few days, you may cover the ramekins with plastic and refrigerate. Otherwise, procede with baking.)

To bake: In a preheated 375-degree oven, place ramekins on a baking sheet and bake for about 16 to 20 minutes, or until the Lava Cakes are set, have shiny crusts and are beginning to crack.

Cool slightly for a few minutes. Run sharp knife around the edge of each ramekin and invert cake onto a small plate, quickly invert, right-side up, onto serving plates. (Use a towel or a hot pad to protect your hands.)

Dust with powdered sugar. Serve with ice cream or whipped cream.

Doni Chamberlain
Independent online journalist Doni Chamberlain founded what’s now known as in 2007 with her son, Joe Domke. Chamberlain is an award-winning newspaper opinion columnist, feature and food writer recognized by the Associated Press, the California Newspaper Publishers Association and E.W. Scripps. She lives in Redding, California.
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