Lava Cake

Recipe by Pillsbury

1

cup semisweet chocolate chips

1/2

cup butter

3

eggs

3

egg yolks

1

(15.8-oz.) pkg. Pillsbury™ Fudge Supreme Double Chocolate Premium Brownie Mix

2

tablespoons coffee-flavored liqueur or strong brewed coffee

12

fresh strawberries or 1 pint (2 cups) fresh raspberries Save $

12

fresh mint sprigs

1

quart (4 cups) vanilla ice cream 

Steps

• 1

  Heat oven to 400°F. Grease 12 (2 3/4x1 1/4-inch) nonstick muffin cups. In medium microwave-safe bowl, combine chocolate chips and butter. Microwave on High for 45 to 60 seconds or until melted, stirring every 15 seconds until smooth. Cool 5 minutes.
• 2

  In large bowl, combine eggs and egg yolks; beat with electric mixer at high speed for 4 to 6 minutes or until foamy and doubled in size. Reserve chocolate syrup packet from brownie mix. Gradually add brownie mix to egg mixture, beating until well blended. Fold in melted chocolate chip mixture and liqueur. Divide batter evenly into greased muffin cups. (Cups will be full.)
• 3

  Bake at 400°F. for 10 to 14 minutes or until edges are set. DO NOT OVERBAKE. Centers will be soft. Cool 2 minutes.
• 4

  While cakes are cooling, drizzle chocolate syrup from packet onto each individual serving plate. Run knife around edge of each cake to loosen. Invert warm cake over chocolate on each plate. Garnish each serving with strawberry and mint sprig. Serve with ice cream.

Nestle Toll House Challenge

Teresa and I choose the variations IN THE RED

• 2 1/4 cups all-purpose flour (add 1/4 cup more)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened  (1/2 C shortening  1/2 C butter)
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• I liked the Guittard Chocolate Chips
• 1 cup chopped nuts
• PREHEAT oven to 375° F.     I prefer  (350)
  
  COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
  
  BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
  
  PAN COOKIE VARIATION: Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

I had to try these super cookie chips to see why they were super.  

They are BIG chips and they will be perfect for my monster cookies. 

Michael and I picked these chips as our favorites.

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Below~ Teresa used Ghirardelli recipe
She used Milk Chocolate chips and we both decided they were too sweet for this recipe. 

1/2 Cup melted margarine 1/2 Cup melted Butter
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