- Preparation Time : 20 mins | Cooking Time : 10 mins | Makes 6 Servings
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Nutritional Information
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Calories | 0.0 |
| Total Fat | 0.0 g |
| Saturated Fat | 0.0 g |
| Cholestrol | 0.0 mg |
| Sodium | 0.0 mg |
| Total Carbs | 0.0 g |
| Dietary Fiber | 0.0 g |
| Sugars | 0.0 g |
| Protein | 0.0 g |
Ingredients List
- 1/2 cup butter, cut up
- 6 ounces high quality semi-sweet chocolate, coarsely chopped
- 1/4 cup all-purpose flour
- 1/2 cup confectioners' sugar
- 1/8 tsp. salt
- 2 large eggs
- 2 large egg yolks
- 6 Magnum® ice cream Double Raspberry Bars
- Fresh raspberries and mint for garnish
DIRECTIONS
-
Preheat oven to 425°. Spray 6-count muffin pan with no-stick cooking spray.
-
Combine butter and chocolate in a medium microwave-safe bowl. Microwave in 10 second increments, stirring after each until melted and smooth; set aside.
-
In a small bowl, whisk flour, confectioners’ sugar and salt together.
In another small bowl, whisk together eggs and egg yolks. -
Add flour mixture and eggs to the bowl of melted chocolate mixture. With rubber spatula stir until smooth; batter will be slightly thick.
-
Spoon batter evenly into prepared muffin cups. Bake for about 8 to 10 minutes; tops will look slightly soft. Remove to wire rack to cool 1 minute, then use a spoon to release cakes from pan. Place each top-side-down on serving plates.
-
Insert a Magnum® ice cream Double Raspberry Bar into each lava cake. Garnish with fresh raspberries and mint. Serve immediately.
