Never Fail Molten Lava Cake

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NEVER FAIL MOLTEN LAVA CAKES
From CHOCLATIQUE

MAKES 6 CAKES

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6 (6-ounce) custard cups or ramekins

8 ounces bittersweet chocolate
1/4 pound (1 stick) butter
1 ½ cups confectioners’ sugar
1/2 cup all-purpose flour
3 large eggs
2 tablespoons cabernet sauvignon (optional)
1 teaspoon pure vanilla extract
6 tablespoons Dark Chocolate Ganache
1 cup White Chocolate Ganache Whipped Cream

Prep Time: 30 minutes
Baking Time: 16 minutes

Preheat oven to 425°F. Butter six custard cups

1.In a heatproof bowl, melt the chocolate and butter in a microwave or in a double boiler over simmering water, stirring until smooth. Add the confectioners’ sugar and flour to the chocolate mixture and stir until will mixed and the batter is no longer hot. Stir in the whole eggs and egg yolks until smooth. Stir in the wine, if using, and the vanilla.
2. Pour an inch of the batter into each prepared custard cup. Place 1 tablespoon of Dark Chocolate Ganache in each cup, centering it on top of the batter, Divide the remainder of the batter evenly among the custard cups. Bake for about 16 minutes. The edges should be firm, but the center will be wonderfully fluid.
3. Run a knife around the edges to loosen and carefully invert the cake onto dessert plate. Top with a dollop of White Chocolate Ganache Whipped Cream.

Variation:

You can use any flavored ganache or even caramel sauce for the center of the cakes. For additional impact, deeply color the White Chocolate Ganache with red food coloring and blend 3 roasted cocoa nibs and 1/4 teaspoon cayenne pepper to create you own red-hot lava center.

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