Picture and recipe from Food Network http://www.foodnetwork.com/recipes/paula-deen/molten-lava-cakes-recipe/index.html
6 oz bittersweet chocolate (I only used 4 oz Ghirardelli)
2 oz semisweet chocolate (I used 4 oz Ghirardelli)
10 Tbsp butter
1/2 cup flour
1 1/2 cup powdered sugar
3 large eggs
3 egg yolks
1 tsp vanilla extract
1 tsp almond extract (recipe called for 2 tbsp orange liqueur)
Preheat oven to 425 degrees F.
Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the extracts. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates. Do not overcook or you won't have a "lava cake".
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