Cadbury creme egg chocolate lava cakes

• Vegetarian

• Refrigerated

  • 4 Creme eggs
  • 2 Egg yolks
  • 2 Eggs, whole

• Baking & Spices

  • 4 oz 60% dark chocolate
  • 1/3 cup All-purpose flour
  • 2 tbsp Cocoa powder
  • 1/2 cup Granulated sugar

• Oils & Vinegars

  • 1 Cooking spray, Non-stick

• Drinks

  • 1 tsp Espresso, instant powder

• Dairy

  • 8 tbsp Butter, unsalted

Found on culinaryginger.com

Description

Ingredients

• Non stick cooking spray
• 2 tablespoons cocoa powder
• 8 tablespoons/1 stick unsalted butter
• 4 ounces 60% dark chocolate, chopped
• 2 whole eggs, room temperature
• 2 egg yolks, room temperature
• 1/2 cup granulated sugar
• 1/3 cup all-purpose flour
• 1 teaspoon instant espresso powder
• 4 Creme eggs

Directions

• Preheat oven to 400 degrees F.
• Spray four 5 ounce ramekins with non-stick spray. Dust with cocoa powder and tap over the sink to discard any excess. Place them on a baking sheet and set aside.
• Fill a pan with water and heat until low simmer.
• Set a heatproof bowl on top of the pan (make sure bowl does not touch water)
• Add the butter and chocolate to the bowl and stir until melted, turn off the heat.
• To a mixing bowl or stand mixer add the eggs, egg yolks and sugar. Beat on low speed for 1 minute then faster speed for 2 minutes until pale and fluffed.
• Pour the melted butter and chocolate slowly into the egg mix while whisking.
• Add the flour and in small batches, whisking in-between additions, until well combined. Stir in the espresso powder.
• Fill the molds half full and place a creme egg in the center. Fill the molds so they mix covers the eggs.
• Bake in the center of the oven for 10 minutes. Until the edges look cooked and the centers are sunken and look moist.
• Remove from oven and allow to cool for 10 minutes.
• To remove from the mold, turn onto a serving plate and serve immediately.