Molten Lava Chocolate Cake

 S loves chocolate more than I do and he picks chocolate based desserts or pure chocolate over any other dessert! He enjoyed drinking a glass full of molten chocolate (so called hot chocolate) from Bent spoon in Princeton and finished a pack of twenty baking chocolate, Scharffen Berger, without me even getting a chance to bake something from it.

So I always had some motivation to make desserts out of chocolate which do not take too much effort like chocolate coated strawberries. To increase this simplistic list, I started sharpening my baking weapons (oven, pans, chocolates) specifically to make molten lava cake.

Serving size: 8 small ramekin cups

Ingredients:
13 tablespoon unsalted butter
6.4 oz chocolate Scharffen Berger (65% dark)
4 large eggs
6.5 tablespoon sugar
pinch of salt
3 teaspoon all purpose flour

Garnish
18-20 pieces of raspberry (or small pieces of tangerines/oranges)
1/4-1/2 cup confectioner sugar or cocoa powder

Sauce
1/2 cup raspberry jam (or orange jam if using oranges for garnish)

Procedure
- Preheat oven to 425 F
- Melt butter and chocolate pieces into a cup in microwave for 30 to 60 seconds
- Mix together to get a liquid mixture and let is cool slightly
- Beat eggs, sugar and salt until sugar dissolves in the egg mixture
- Combine egg mixture with chocolate mixture
- Add flour to the mixture and stir gently
- Grease small ramekins and divide the mixture equally into eight ramekins
- Bake for about 8-10 minutes until sides are firm and center is soft and when top part starts to crack
- Invert onto a plate.
- Combine sugar (or cocoa powder) and raspberry/orange and decorate the inverted cake with few pieces
- Melt raspberry/orange jam in a small pan and serve on side to be poured on the cake

Enjoy!