Molten Chocolate Lava Cake

Warning (from Jamie): Eating molten lava poses a health risk to everyone, but especially to the elderly, young children under age 4, pregnant women and other highly susceptible individuals with increased sensitivity to heat. Thorough cooling of such delicious desserts reduces the risk of harm.

On Sunday, we made molten chocolate lava cake. It was (and always is) to die for!

This time, we decided to turn it into a "Sunday Night Challenge", promising fresh, hot lava cakes to the first two Conner 5 students to answer the following questions:

1) Under what circumstances did Barack Obama say that he would attend Super Bowl XLV?
2) What team did he root for at his Super Bowl party?

The 2 lucky winners were excited for their treat! After devouring the cakes in seconds, they started asking about the recipe. I told them how easy it was and they were semi-surprised as recipes they had attempted in the past were much more complicated. This recipe is the easiest of the easy - if you can make a boxed cake mix, you can definitely make this. And I promise you won't regret it.

Here is the list of ingredients, followed by the step by step instructions:

• 4 squares semi-sweet baking chocolate
• 1 stick butter
• 1 c. powdered sugar
• 2 eggs
• 6 T flour

Place chocolate and butter in a large glass bowl.

Microwave for about a minute (longer if necessary),

and then whisk it all together until smooth.

Add powdered sugar,

whisk,

and whisk some more until combined.

Add two eggs,

whisk,

and keep whisking until combined!

Lastly, add 6 T flour,

whisk,

and again, keep whisking until combined!

That's basically it! Now, pour even amounts into 4 greased ramekins.

Place them on a baking tray for ease of getting them in and out of the oven.

Bake them for about 13-14 minutes at 425 degrees.

In the meantime, whip 1 cup of cream with 1 T sugar until...

... you have whipped cream!

The cakes were devoured so quickly that I didn't even get a chance to take a picture of them :( When they are ready to come out of the oven, the sides should be firm, but the center should be soft. Let them stand for a minute before inverting and serving.I always run a knife around the edge of the ramekins to ensure that the cakes will come out smoothly. Invert them onto a plate, and top with fresh whipped cream or ice cream. Enjoy!