Fiery Chocolate Lava Cake2017-12-06
150 gms. Semi-sweet chocolate, grated
1 cup Magnolia Gold Butter
pinch of chili flakes
3 pcs. Eggs
1- ½ cups powdered sugar
½ cup Magnolia All Purpose flour
1 tsp. Vanilla extract
Preheat oven to 450ºF. Grease six custard cups with softened butter.
In a double boiler, melt semi-sweet chocolate and butter at low heat. Add chili flakes and mix well. Cool slightly.
In a mixing bowl, whisk eggs, add sugar, then whisk in the chocolate mixture, flour and vanilla. Pour mixture into buttered custard cups.
Bake for 14 minutes or until sides are set but center remains soft and runny. Let stand for 15 minutes.
Turn cakes out onto plate and sprinkle with confectioner sugar. Garnish with fresh fruits. May be served with dollop of whipped cream or a scoop of Magnolia ice cream.