Name: Brownie Lava Cake
Prep time: 23 min
Total time: 60 min
Yield: 4 ramekins (6 oz)
Ingredients: 2 Tbsps heavy whipping cream; 1 1/4 cups HERSHEY'S Semi-Sweet Chocolate Chips, divided; 1/2 cup butter; 2 eggs; 2 egg yolks; 2/3 cup granulated sugar; 1/2 tsp vanilla extract; 1/2 tsp salt; 3 Tbsps all-purpose flour; HERSHEY'S Cocoa Powder

1.

Combine 2 tbsp heavy cream and ¼ cup of chocolate chips in a small microwave-safe bowl.

2.

Microwave on HIGH for two 15-second increments, stirring in between, until chocolate is melted and smooth.

3.

Place in refrigerator for approximately 30 minutes or until firm.

4.

Tip: The following HERSHEY’S products can be substituted in place of the ganache: 2 ROLO® Creamy Caramels or 3 YORK Miniatures Dark Chocolate Peppermint Patties or 2 YORK Dark Chocolate Snack Size Peppermint Patties.

5.

Heat oven to 400F.

6.

Grease bottom and sides of ramekins with butter then dust insides with cocoa powder, tapping out excess. Set aside.

7.

Place 1 cup remaining chocolate chips and ½ cup butter in microwave-safe bowl.

8.

Microwave on high, 15 second increments, stirring in between, until chocolate and butter is melted and smooth when stirred.

9.

In a separate bowl, whisk together 2 eggs, 2 egg yolks, 2/3 cup sugar, ½ tsp vanilla and ½ tsp salt.

10.

Add melted chocolate into egg mixture and stir until combined.

11.

Add 3 tbsp flour and fold just until combined.

12.

Fill each ramekin with 1/3 cup batter. Place 1 scant tbsp ganache in the center.

13.

Top with ¼ cup more batter, making sure ganache is covered.

14.

Place ramekins on a baking sheet and bake for 20 minutes or until the top has cracks and puffed in center.

15.

Remove from oven and let stand for 2 minutes. Cake will slightly sink upon cooling.

16.

Turn onto plate. Tap bottom gently and remove from ramekin.

Brownie Lava Cake

Ingredients & Directions

Ingredients

Step-By-Step Directions

Additional questions?

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