What's Baking - Chocolate Lava Cake

Happy Thursday friends!! One day closer to another weekend, and so close to the end of January. How did that happen already?!? The weather has been a little funky lately in Texas (shocker, I know), but when the cold settles in, I tend to hunker down indoors as much as possible. I know that Texas cold is nothing compared to the Northern states, but I'm Texas born-and-raised, so 30 degrees might as well be 20-below to my body. If a little ice gets on the road, everything shuts down and we all get to stay home. Yeah, we're big babies about it, but what can I say? I would rather be home, curled up on the couch watching TV and drinking some hot chocolate, than out in the cold weather.

And what could be more perfect on a cold night than a dessert filled with ooey, gooey chocolate??? Thanks to Melissa of I Was Born to Cook, our hostess for this month's What's Baking challenge, I decided to make chocolate lava cakes to fit with the theme of a Snowday Treat. Granted, we don't really have snow days here (uh, like ever), but I knew that if I was on lock-down, this is a dessert that I could whip up to satisfy my chocolate cravings! My first attempt was a failure, the middle wasn't gooey at all but it was a different recipe and I think I left it in the oven just a minute too long. Darn it! What a waste of good chocolate!! But round 2 proved to be a success, and I had to take the remaining 3 cakes to work so I wouldn't eat them!!

Definitely give these a try...they are just too easy not to!

Chocolate Lava Cakes

As seen on Pioneer Woman, from Tasty Kitchen

Ingredients

• 4 pieces (squares) Semi-sweet Baking Chocolate
• ½ cups Butter
• 1 cup Powdered Sugar
• 2 whole Eggs
• 2 whole Egg Yolks
• 6 Tablespoons Flour

Preparation

1. Preheat oven to 425 degrees.
2. Spray 4 custard cups with cooking spray and place on cookie sheet.
3. Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. Whisk until chocolate is also melted.
4. Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour.
5. Divide between cups.
6. Bake 13-14 minutes until sides are firm and center is soft. Let stand 1 minute.
7. Invert cakes onto serving plates and enjoy the ooey gooey deliciousness!