Bittersweet Chocolate Lava Cakes

A dear friend of mine is recovering from thyroid surgery and I wanted to make her something that would be easy to eat. This recipe was super easy and portable. Although I intended to bake it in the mini canning jars, I couldn’t find them, so I improvised with the next size up. As usual, this actually worked out for the best. Room for the cake AND ice cream on top!

I followed the recipe exactly as it is posted here (and love following this blog now. Seriously serious eats.) but here are the ingredients just in case…because the interwebs.

2 four-ounce Ghirardelli Bittersweet Chocolate Baking Bars
1 1/2 sticks of butter cut into bits
1/2 cup sugar
4 eggs

Melt the chocolate and butter in the microwave (I rarely use unsalted butter, so I skipped the salt called for in the recipe). Meanwhile whip the eggs and sugar until light and creamy (about 7 minutes). Beat in chocolate mixture. Divide evenly between 8 1/2 pint canning jars and bake at 375 for exactly 10 minutes.
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About Lisa Du Bois Low

Digital Fanatic; High Ed Web developer and SM Community Manager; Crisis Communications Student; Google Analytics Addict.
This entry was posted in cake, chocolate, gluten free and tagged , , . Bookmark the permalink.

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