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Chocolate Lava Cakes

Prep time 1 hr, 15 mins
Cook time 13 mins
Yield 4 servings

Ingredients

  • 6 tablespoons I Can't Believe It's Not Butter!® Spread
  • 3 squares (1 oz. ea.) bittersweet or semi-sweet chocolate, cut in pieces
  • 1/2 cup granulated sugar
  • 6 tablespoons all-purpose flour
  • Pinch salt
  • 2 large eggs
  • 2 large egg yolks
  • 1/4 teaspoon vanilla extract
  • Confectioners sugar

How to Make It

  1. Preheat oven to 425° . Line bottom of 4 (4-oz.) ramekins* or custard cups with a round of waxed paper, then grease; set aside.

    Microwave I Can't Believe It's Not Butter!® Spread with chocolate in medium microwave-safe bowl at HIGH 45 seconds or until chocolate is melted; stir until smooth. Beat in granulated sugar, flour and salt with wire whisk until blended. Beat in eggs, egg yolks and vanilla. Evenly spoon into prepared ramekins. Refrigerate 1 hour or until ready to bake.

    Arrange ramekins on baking sheet. Bake 13 minutes or until edges are firm but centers are still slightly soft. (DO NOT OVER BAKE.) Cool 5 minutes on wire rack. To serve, carefully run sharp knife around cake edges. Unmold onto serving plates, then remove waxed paper. Sprinkle with confectioners sugar and serve immediately.

    *To bake in 12-cup muffin pan, line bottoms of 8 muffin cups with waxed paper, then grease. Evenly spoon in batter. Refrigerate as above. Bake at 425° for 9 minutes or until edges are firm but centers are still slightly soft. (DO NOT OVERBAKE.) Cool 5 minutes on wire rack. To serve, carefully run sharp knife around cake edges and gently lift out of pan. (Do not turn pan upside-down to unmold.) Arrange cakes, bottom side up, on serving plates, 2 cakes per serving. Remove waxed paper and sprinkle as above.

    NOTE: Recipe can be halved.

    Nutrition Information per serving:
    Calories 430, Calories From Fat 230, Saturated Fat 9g, Trans Fat 0g, Total Fat 26g, Cholesterol 210mg, Sodium 210mg, Total Carbohydrate 46g, Sugars 34g, Dietary Fiber 2g, Protein 7g, Vitamin A 20%, Vitamin C 0%, Calcium 2%, Iron 10%