Red Lobster's Chocolate Lava Cakes

Recipe Ingredients

		Nonstick cooking spray - as needed
6		Semisweet chocolate - (1 oz ea) - coarsely chopped
10 tablespoons	150ml	Unsalted butter or margarine - room temperature
1/2 cup	99g / 3.5oz	Granulated sugar
1/2 cup	31g / 1.1oz	Flour
3 tablespoons	45ml	Unsweetened cocoa powder
3/4 teaspoon	3.8ml	Baking powder
3 teaspoons	15ml	Eggs - at room temperature (large)
1		Frozen raspberries - (10 oz) - thawed, and
		Pureed in blender
		Fresh raspberries - (optional)
1/2 cup	118ml	Heavy cream - softly beaten
		Fresh mint sprigs - (optional)
		Confectioners' sugar for dusting - (optional)

Recipe Instructions

Spray inside 6 individual souffle dishes 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. With electric mixer at medium-high speed, beat chocolate mixture; add eggs and flour mixture; beat about 6 minutes until thickened. Divide mixture evenly among prepared dishes; cover with plastic wrap. Freeze at least 2 hours or overnight.

Heat oven to 375 degrees.

Remove and discard plastic from frozen cakes. Bake 15 to 18 minutes, until edges are set and center is moist. Cool cakes slightly before inverting onto serving platters.

This recipe yields 6 servings.

Source:
Classy Clones at http://www.recipegoldmine.com/classyclones.html

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