Chili's Molten Lava Cake With A Twist
Serving Size / Yield
- 3 T. unsalted butter
- 2 T. canola oil
- 3 oz. dark chocolate
- 2/3 C. whole wheat flour
- 1/2 C. cocoa
- 1/4 tsp. salt
- 1/2 C. sugar
- 1/2 C. packed dark brown sugar
- 1/2 tsp. vanilla extract
- 3 lrg. eggs
- cooking spray with flour
- 10 5 oz. ramekins
Spray each ramekin with cooking spray and set aside.
In a microwave safe bowl combine butter, oil and dark chocolate, and microwave for about a minute on high, or until the butter is melted. Stir until chocolate is smooth. Set aside two and a half tablespoons of chocolate mixture for later. In a bowl combine dry ingredients and whisk together. In a large bowl beat with a mixer eggs, sugar, brown sugar, and vanilla until fluffy. Slowly poor chocolate mixture (except for the tablespoons set aside) into bowl, beating with mixer. Carefully fold flour mixture into batter, using mixer on medium to beat. Divide batter evenly between the ramekins.
Place a teaspoon of reserved chocolate mixture into center of each ramekin. Place the ramekins on a baking sheet, cover and refrigerate for an hour, or freeze for 20-25 minutes, or until set.
Preheat oven to 400ºF. Take ramekins out and let sit for 15 minutes then uncover and place baking sheet in the oven. Let cook for 13 minutes or until the cake is puffy, center should NOT be set. Once out of the oven place a dessert plate over each ramekin, with a oven mitt-covered hand carefully flip cake over onto the plate right side up. Serve immediately.