Bite into a lava chocolate cake

Preparation

1. Preheat oven to 350 ° F. Butter January 6 1/4 cup ceramic shapes or forms.

2. In a large saucepan, combine the butter and water to a boil over medium heat, stirring, until butter melts. Remove from heat. Add the chocolate, sugar, coffee granules and salt and mix until melted chocolate masses and mixture is smooth. Add vanilla.

3. In a large bowl with

an electric mixer beat to mix eggs, then gradually beat in the chocolate mixture and mix well.

4. Divide the chocolate mixture evenly on prepared food. Bake until edges of cookies crack slightly, but both thumbs center remains soft and shiny, about 25 minutes. Serve warm bread, topped with vanilla ice cream, if desired.

You can serve this cake in cups or formed into plates. Cake mold release: Run a knife around the edge of the cake to loosen it from the stove cup.Place to a part of the kitchen and cutting, with the glove, invest cake on plate. Wait 10 to 15 seconds, then lift the glass plate. The cake must press lightly in the center.

Recipe Notes

• Once the cakes are cool, you airtight in the refrigerator for up to six days to save. To serve, heat the cake in the microwave on medium heat until centers are tender, about 30 seconds to 1 minute.

• The best way to chop the chocolate:

Use a large knife to cut squares or bars of chocolate. Start with room temperature fresh chocolate and nibble on a cutting board clean and dry.

• In general, like baking and cooking with chocolate eat. However, there is a kind of chocolate, on the other in a recipe. If the recipe for unsweetened chocolate, semi-sweet or bitter not. Chocolate milk is used very rarely because of the unstable fixed milk to a boil and can not be replaced.

• Keep solid chocolate (bars and blocks) at low ambient temperatures with moderate humidity (65 ° F and 50 percent humidity is ideal). Wrap in plastic first then. Do not freeze or refrigerate chocolate; Moisture can cause flower and sugar can alter the taste and texture of the chocolate. If properly stored, the black chocolate will last for up to 10 years, milk and white chocolate for 7-8 months.