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Molten Lava Cakes
Family Favorite Recipe

Ingredients:
1-1/4 cup butter
3/4 cup semisweet chocolate chips
4 medium eggs
1/2 cup sugar
3/4 cup flour
12 caramel candies
1/4 cup evaporated milk, divided

Directions:
Preheat oven to 325 degrees. Grease 12 muffins cups. Combine butter and chocolate chips in a double boiler. Cook, stirring continually, until chocolate is melted. Let stand to cool slightly. Combine eggs and sugar in a large bowl. Beat with an electric mixer set at medium speed until thickened, about five minutes. Add f lour gradually, beating at low speed. Add chocolate mixture and beat until thick and glossy, about three minutes. Fill prepared muffin cups two-thirds full. Bake the cakes for five minutes.

Meanwhile, combine caramels and 2-tablespoons evaporated milk in a double boiler. Cook, stirring continually, until caramels are melted. Spoon 2 teaspoonfuls of caramel mixture into each muffin cup. Bake for eight minutes longer. Invert cakes onto individual serving plates. Stir remaining evaporated milk into remaining caramel mixture. Serve with warm cakes. Goes well with flavored coffee for the adults, and chocolate milk for the kids.

Note:
To melt the chocolate chips and butter in a microwave oven, use the defrost setting and microwave, stirring mixture occasionally, for about four minutes.

Lighter Molten Lava Cakes

This version contains 40 percent fewer calories, and 60 percent less fat and cholesterol than the original recipe!

Ingredients:
1/3 cup butter, cubed
1/3 cup baking cocoa
3 squares (1 ounce each) semisweet chocolate, coarsely chopped
3 eggs
7 egg whites
1 cup confectioner's sugar
1/2 cup packed brown sugar
1-1/2 teaspoons vanilla extract
1/3 cup all-purpose flour
1/8 teaspoon salt

Directions:
Place the butter, cocoa and chocolate in a microwave-safe bowl. Microwave, uncovered, at 50 percent power for 20 seconds; stir. Microwave at 50 percent power 20 seconds longer; stir until smooth. Add the eggs, egg whites, confectioners' sugar, brown sugar and vanilla; mix well. Stir in flour and salt until blended. Pour into seven 6-ounce custard cups coated with nonstick cooking spray.

Place custard cups on a baking sheet. Bake at 450 degrees for 10 to 12 minutes or until a thermometer inserted near the center reads 160 degrees. Remove from the oven and let stand for one minute. Run a knife around edge of custard cups; invert onto individual dessert plates. Serve immediately. Recipe yeilds 7 servings.

Nutritional Analysis per cake:
Calories: 356
Fat: 14g (saturated fat 9g)
Cholesterol: 114mg
Sodium: 196mg
Carbohydrate: 47g
Fiber: 2g
Protein: 8g

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