Chocolate Lava Cakes

If you asked me my favorite dessert, this is it, without hesitation! These individual cakes are made in custard cups or ramekins and unmolded onto a plate. The center is runny, the sides firm and cake-like and the overall effect is scrumptious. Easy too!

Chocolate Lava Cakes

3/4 cup butter
6 ounces bittersweet chocolate, chopped
4 1/2 tablespoons all-purpose flour
2 tablespoons unsweetened cocoa
5 eggs, separated
1/3 cup sugar
1/2 tablespoons coffee liqueur
1/2 teaspoon vanilla
3/4 cup warm chocolate sauce

In a 3 to 4 quart pan, combine butter and chocolate. Stir occasionally over low heat until melted smooth. Mix flour with 2 tablespoons cocoa. In a large bowl, beat egg whites with a mixer on high speed until foamy. Gradually beat in sugar, then beat until whites hold stiff, shiny peaks. Stir liqueur, vanilla, flour mixture, and egg yolks into chocolate butter mixture, then stir in about 1/4 of the egg whites. Fold remaining whites into chocolate mixture; there should be no streaks. Spoon batter equally into 8 buttered ramekins. Bake cakes in a 375 degree oven just until edges feel firm but centers are still soft when gently presses, 11 to 12 minutes. Let cool 5 minutes. Invert and serve with chocolate sauce and ice cream. For gourmet group, I made a pool of melted seedless raspberry jam and unmolded it on that, topped it with whipping cream and a fresh raspberry and a mint leaf. Totally first class!