Recipe: Chocolate Molten Lava Cake

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Chocolate Molten Lava Cake by Chicago Metallic
To be used with Chicago Metallic Molten'n More Pan

Ingredients:

1 1/2 Sticks Unsalted Butter (6 oz.)
6 oz. Chocolate (high quality, cut into small pieces, not chips)
3 Eggs
1 Cup Granulated Sugar
1/4 Cup Cornstarch (sifted)
1 Teaspoon Vanilla Extract
1/2 Teaspoon Salt

Directions:

Pre-heat oven to 350°F.
Put chocolate and butter in a bowl and melt until smooth in either the microwave or double boiler on stove. Make sure you stir the mixture frequently, so there are no chunks. Once melted, put aside.
In a large bowl, combine the eggs, sugar, vanilla and salt and mix together. Mix until thoroughly combined. Add cornstarch and mix until incorporated.
Slowly pour the chocolate/butter mixture into the egg mixture, and stir until thoroughly combined.
Cover the batter and let sit in the refrigerator for at least two hours (or overnight).
Scoop mixture evenly into six cups.
Put in oven and turn after 15 minutes to allow even baking.
Let the cakes bake for another 10-15 minutes. They will be done when the outside has risen slightly above the sides of the pan and the center is puffed up (but still soft to touch).
Let cool completely. Then unmold by pushing the bottom disc upwards; remove the disc from the bottom of each cake.
Place on a plate and garnish with chocolate curls and berries or whip cream and dust with cocoa.

To serve warm, so the center is “gooey”, place cakes in a 350°F oven for 5 minutes.

To make raspberry flavor, just add 1/4 cup seedless raspberry jam to the chocolate/butter mixture and melt together. Proceed with the rest of the recipe.