I bought these 2 cute ramekins with a good price. Right away, I'm thinking of souffle. But I ended up stumbling upon a recipe of a chocolate lava cake. This one turns out really good. LOVE it.
2whole eggs
2 egg yolks
1/2 cup sugar
1 1/2 tablespoons cornstarch
6 tablespoons butter
4 ounces semi-sweet chocolate , chopped (I used Ghirardelli)
Directions:
In a small bowl, whisk together the eggs and egg yolks. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment, mix together the sugar and cornstarch.
In a saucepan over medium heat, bring the butter to a simmer. Add in the chopped chocolate . Stir until the chocolate mixture is melted, smooth, and starts to bubble around the edges. Remove from heat.
With the mixer on low, pour in the chocolate mixture and mix until combined. With the mixer still on low, slowly pour in the eggs, whisking until the batter is smooth. Transfer the batter to a bowl. Cover and refrigerate overnight.
Preheat oven to 400 degrees F. Line each soufflé ring mold with a strip of parchment paper and spray with non-stick spray. Line a baking sheet with parchment paper and place the molds on top. (For ramekins, line the bottom of each ramekin with a circle of parchment paper. Spray the bottom and sides of the ramekins with non-stick spray. Place ramekins on a baking sheet.)
Fill each ring mold or ramekin 2/3 full with the soufflé batter. Bake on the top rack for 20-30 minutes, or until the top is just set, but the center is still melty. Remove the baking sheet from the oven. Slide a metal spatula under each soufflé, and using a pair of tongs, carefully transfer to a serving plate. Gently lift off the ring mold and remove the parchment paper. For ramekins, run a knife around the edge, then carefully invert the soufflé to remove, then place it on a serving dish.
Dust the soufflés with powdered sugar. Serve immediately with fresh raspberry coulis (recipe below) and ice cream, if desired. Enjoy!
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