Creme Egg Lava Cake
This recipe makes enough batter for a single cake; and if you don't have any Cadbury Creme Eggs on hand, you'll still be left with an oozing, chocolaty center.
Equipment
Instructions
- Melt together the chocolate chips and one tablespoon of butter either in the microwave or in a double boiler. Stir until the chocolate chips are smooth and the butter is completely mixed in.
- Let the melted chocolate chips cool for a few minutes, stirring occasionally. Add the sugar and continue to stir until the sugar is melted. The chocolate should be smooth and warm, but not too hot, after about five minutes.
- While continuously stirring the chocolate, slowly pour in the eggs until they are completely incorporated. Stir in the flour until the batter is thick.
- Grease a ramekin with the remaining butter. Add all but 2-3 tablespoons of the batter into the ramekin. Unwrap the creme egg and place it on its side in the center of the batter, gently so that it doesn't sink through and touch the bottom of the ramekin. Cover the egg with the remaining batter.
- Cook for 8-10 minutes, until the top is mostly dry, save for a slightly wet looking center. Run a knife around the edges of the ramekin to loosen the cake.
- Place the serving plate on top of the ramekin. Quickly flip the ramekin and plate over. Remove the ramekin from the cake, wiggling it gently until the cake releases. Garnish the top with additional chocolates, candies, powdered sugar or fresh fruit. Enjoy!
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