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Chocolate Lava Cakes- for Women!

There's a reason this cocoa confection is the drug of choice for the majority of womankind. It contains a compound called methylxanthine, which triggers the release of dopamine in the body. This, in turn, can leave you woozy with pleasure and make you melt in his arms.


Serves: 6

Total Time: 1 hr
Cook Time: 18 min
Ingredients

U.S. Metric Conversion chart
Nonstick cooking spray
6 (1-ounces each) semisweet chocolate squares, coarsely chopped, best quality preferred
10 tablespoon(s) unsalted butter or margarine, at room temperature
1/2 cup(s) granulated sugar
1/2 cup(s) all-purpose flour
3 tablespoon(s) unsweetened cocoa powder
3/4 teaspoon(s) baking powder
3 large eggs, at room temperature
1 package(s) (10-ounces ) frozen raspberries, thawed and purÉed in blender
Fresh raspberries, optional
1/2 cup(s) heavy cream, softly beaten
Fresh mint sprigs, optional
Confectioners' sugar for dusting, optional


Directions

1.Spray inside 6 individual soufflédishes or custard cups with nonstick cooking spray; set aside. In small heavy saucepan over low heat, melt chocolate, stirring until smooth. Add butter and sugar; stir until melted. Pour chocolate mixture into large bowl. In small bowl, mix together flour, cocoa, and baking powder.
2.With electric mixer at medium-high speed, beat chocolate mixture; add eggs and flour mixture; beat about 6 minutes until thickened.
3.Divide mixture evenly among prepared dishes; cover with plastic wrap. Freeze at least 2 hours or overnight.
4.Heat oven to 375 degrees F. Remove and discard plastic from frozen cakes. Bake 15 to 18 minutes, until edges are set and center is moist.
5.Cool cakes slightly before inverting onto serving platters. Decorate as pictured with raspberry purÉe and, if desired, fresh berries, mint sprigs, and a dusting of confectioners' sugar. Makes 6 servings.

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