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BITTERSWEET CHOCOLATE LAVA CAKES

Active Time : 45 Minutes
Total Time : 45 Minutes
Serves : 6
INGREDIENTS
  • PAM® Original No-Stick Cooking Spray
  • 1 cup finely chopped dates
  • 2 tablespoons finely chopped toasted hazelnuts or walnuts
  • 1/3 cup Fleischmann's® Original-stick
  • 3 squares (1 oz each) semisweet chocolate, chopped
  • 3 squares (1 oz each) unsweetened chocolate, chopped
  • 3 large eggs
  • 3 large egg yolks
  • 1/4 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
DIRECTIONS

Preheat oven to 375°F. Spray 6 (3/4-cup) custard cups with cooking spray. Sprinkle about 2-1/2 tablespoons date and nut mixture in bottom of cups.

Place Fleischmann's and chocolate in small saucepan over low heat; heat until melted, stirring frequently. Set aside to cool.

Combine eggs, egg yolks and sugar in large mixing bowl. Using an electric mixer on high speed, beat 4 minutes or until mixture is light and fluffy. Beat in flour. Gently fold in chocolate mixture and vanilla. Blend well. Pour batter into prepared custard cups and place on baking sheet.

Bake 12 minutes or until set around sides but soft in center.

Cool 5 minutes. Run sharp knife around edge of each and invert onto serving plates. Just before serving add a dollop of Reddi-wip, if desired.