Chocolate Lava Cake

I have been wanting to make chocolate lava cake for the longest time but only recently I got ramekins.  I originally dusted the cakes with powdered sugar while they were still in their ramekins but then i decided to overturn them and place them on a plate which created a much prettier presentation.  This recipe takes 2 steps.  I made the truffles on a Thursday night and the cake right before Shabbos and placed them on the blech to keep warm.

Chocolate Lava Cake

TRUFFLES

8 ounces good-quality semisweet chocolate

1 (8-ounce) container nondairy topping

CAKES
1 cup (2 sticks) margarine
8 ounces semisweet chocolate
4 eggs
4 egg yolks
3/4 cup sugar
3/4 cup flour, sifted

For the truffles
1.  Chop chocolate into small nuggets.
2.  Heat nondairy topping until very hot, but do not boil.
3.  Pour over chocolate and stir until completely melted and combined.
4.  Let mixture stand, covered, for 8 to 12 hours until firmed up.
5.  With a scoop or melon baller, scoop the mixture into small balls.

For the cakes
1.  Preheat oven to 400°F.
2.  Melt margarine with semisweet chocolate in a saucepan or microwave.
3.  Beat eggs, egg yolks and sugar with electric mixer until light colored.
4.  Mix in melted chocolate, then fold in flour by hand.
5.  Grease 8 ramekins.
6.  Pour batter into each ramekin until 3/4 full.
7.  Place a truffle in the center of each ramekin.
8.  Bake for 12 minutes.
9.  Cool slightly and dust with confectioners' sugar.
10.  Serve immediately with a scoop of vanilla ice-cream.

When trying the cake , I felt that it was missing a little something, so add whatever you like.  A little pinch of salt or some liqueur into the cake batter should suffice.

Enjoy!