RASPBERRY-CHOCOLATE MOLTEN LAVA CAKES

Name: RASPBERRY-CHOCOLATE MOLTEN LAVA CAKES
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1/2 cup butter, cut up; 6 ounces high quality semi-sweet chocolate, coarsely chopped; 1/4 cup all-purpose flour; 1/2 cup confectioners' sugar; 1/8 tsp. salt; 2 large eggs; 2 large egg yolks; 6 Magnum® ice cream Double Raspberry Bars; Fresh raspberries and mint for garnish

Cooking Time

10 Minutes
Prep Time

20 Minutes
Serves

6 People

Ingredients

1/2 cup butter, cut up
6 ounces high quality semi-sweet chocolate, coarsely chopped
1/4 cup all-purpose flour
1/2 cup confectioners' sugar
1/8 tsp. salt
2 large eggs
2 large egg yolks
6 Magnum® ice cream Double Raspberry Bars
Fresh raspberries and mint for garnish

Directions

Preheat oven to 425°. Spray 6-count muffin pan with no-stick cooking spray.
Combine butter and chocolate in a medium microwave-safe bowl. Microwave in 10 second increments, stirring after each until melted and smooth; set aside.
In a small bowl, whisk flour, confectioners’ sugar and salt together.
In another small bowl, whisk together eggs and egg yolks.
Add flour mixture and eggs to the bowl of melted chocolate mixture. With rubber spatula stir until smooth; batter will be slightly thick.
Spoon batter evenly into prepared muffin cups. Bake for about 8 to 10 minutes; tops will look slightly soft. Remove to wire rack to cool 1 minute, then use a spoon to release cakes from pan. Place each top-side-down on serving plates.
Insert a Magnum® ice cream Double Raspberry Bar into each lava cake. Garnish with fresh raspberries and mint. Serve immediately.