Halloween Chocolate "Lava" Cakes
By Chef Jamie Roraback

Makes Four 4 Oz. Cakes:
4 oz. dark sweet chocolate, chopped fine
1 stick unsalted butter
2 eggs
2 egg yolks
¼ cup sugar
¼ cup all purpose flour
1 cup chocolate syrup
½ cup condensed sweetened milk

�?nbsp; Preheat oven to 350 degrees. Coat four 4 oz ramekins or custard cups with vegetable spray. Melt chocolate and butter over double boiler. Remove from heat.

�?nbsp; In separate bowl, whip eggs, yolks, and sugar rapidly until sugar dissolves, becomes very thick, and pale yellow.

�?nbsp; Gradually pour in the egg mixture into the chocolate while whisking.

�?nbsp; Sift in the flour, whisk just until smooth. Don’t over mix or the cake will be tough.

�?nbsp; Divide the batter equally into the ramekins. Place cups on a baking sheet.

�?nbsp; Bake for about 12 minutes at 350 degrees. Remove from oven when still slightly liquid in center, a spot about the size of a quarter in the center should still look wet.

�?nbsp; To decorate plates into a spider web design, pour about ¼ cup of chocolate sauce on each of four plates and evenly spread out to cover entire place. Place condensed milk in a squeeze bottle and squeeze out a spiral design from the center out. Using a toothpick, draw outward from the center 8 times (cleaning toothpick between draws) spaced evenly. Now, draw a toothpick inward from the outside to the center 8 times in between the previous draws. Serve each cake at the center of the spider web design and enjoy!

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Enjoy!  this looked great on the T.V. and I thought it would work out well for our prep bowls.

 

Jenn