Chocolate Molten Lava Cakes Recipe

How to make it

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• Line 8 of 12 bottoms of a 12-cup muffin pan with waxed paper.
• Grease and set aside.
• In a medium microwave-safe bowl, microwave chocolate on high for 45 seconds or until chocolate is melted.
• Stir in mayonnaise until smooth.
• With a wire whisk, beat in sugar and flour until blended.
• Beat in eggs and vanilla.
• Evenly spoon into prepared cups of pan.
• Refrigerate 1 hour.
• Preheat oven to 425°.
• Bring the pan back to room temperature.
• Bake for 9 minutes or until edges are firm but centers are still slightly soft. DO NOT OVER BAKE!!! (The centers are meant to ooze)
• Cool on a wire rack for 5 minutes.
• To serve, carefully run a sharp knife around the cake edges.
• (DO NOT turn pan upside-down to unmold!) Then, remove waxed paper.
• Arrange cakes, bottom side up, on serving plates. (2 cakes per serving)
• Sprinkle with confectioners' sugar and serve immediately.
• ***Recipe can easily be halved***