I googled and found this for you WDW Rules, hope you can print it! SOUNDS SO YUMMY!!! I had something like this at Mama Melroses last time I was there!
Chocolate Lava Cake Recipe with Oozing Chocolate
This chocolate lava cake recipe makes eight individual cakes with a soft center of chocolate fudge that erupts in a rich, dark puddle from the warm cakes. Mmmmm! They’re best served just out of the oven. This chocolate lava cake recipe is a true French delicacy. These mouth watering cakes are usually baked in individual ramekins.
Trivia: A lava cake is a type of cake (usually chocolate) with a filling (also usually chocolate) in the center. When you cut it open, the chocolate “lava” runs out, just like a volcano.
Tip: I’ve said this many times throughout this web site, but your yummy goodies are so much better when you use quality chocolate or cocoa – like the many fine varieties you get at at ChocolateSource. That statement is doubly true when your’re talking about a mouth watering delicacy like a chocolate lava cake.
Ingredients for the Chocolate Lava Cake with Oozing Chocolate
Chocolate Lava Filling
3 ounces bittersweet or semisweet chocolate; finely chopped
6 tablespoons whipping cream
1 tablespoon light corn syrup
1 teaspoon vanilla
8 ounces bittersweet or semisweet chocolate; finely chopped
1/4 cup hot coffee or water
1 1/2 teaspoons vanilla
3/4 cup all-purpose flour
1/8 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup sugar
3 large eggs, separated
Cocoa powder for the tops
Preparation Method for your Chocolate Lava Cake Recipe
For the filling, line a plastic ice cube tray with a large piece of plastic wrap. With your fingers, gently poke the plastic down into eight of the cubes so they are fully lined with plastic.
Melt the chocolate with the cream and corn syrup; whisk until smooth. Add the vanilla, set aside to cool until tepid. Fill the eight lined ice cube cups with the chocolate; freeze at least 4 hours, or cover and freeze up to a month.
For the cakes, place rack in center of oven and heat to 425°. Generously butter eight 4-ounce souffle dishes or ramekins. Place them on a jelly roll pan, ready to fill with your chocolate lava cake recipe.
Melt the chocolate with the coffee. Set aside to cool for 15 minutes, stir in vanilla. Cream the butter with 1/3 cup sugar with an electric mixer until light and fluffy, 2 minutes. Add the egg yolks, one at a time, mixing well after each addition. Stop the mixer and stir in the chocolate mixture. Fold in the flour and salt with a spatula.
Beat the egg whites with a clean mixer until they hold soft peaks. Add the remaining sugar, one tablespoon at a time, mixing well after each addition. Continue beating until thick and glossy. Thoroughly mix one quarter of the beaten egg whites into chocolate batter; gently fold in the rest.
Fill each prepared ramekin about halfway full with the chocolate batter. Gently bury a frozen chocolate cube in the center of each; add remaining batter, filling cups almost to the top. Bake until cakes are puffy and set, 18 to 20 minutes. Gently loosen from the sides of the dishes and invert onto serving plates. Sift cocoa over top.
Serve your chocolate lava cake recipe plain, or with ice cream, custard sauce or raspberry sauce.