photo courtesy of The Food Network 

As seen prepared on "Paula's Party!" with Paula Deen by Angela McKeller

Easy enough for your pre-teens to help!

8 servings

8 squares semi-sweet baking squares

1 cup butter

2 cups powdered sugar

4 eggs

4 egg yolks

¾ c. flour

2 T. hazelnut extract

Hazelnut liqueur

Chocolate hazelnut spread

Vanilla ice cream

Chocolate shavings

 

Preheat oven to 425°F.

•   Spray 8 small custard cups or soufflé dishes with non-stick spray.
•  Place on baking sheet.
•  Microwave chocolate and butter in large microwaveable bowl on high for 1 min. or until butter is melted.
•  Stir with wire whisk until chocolate is completely melted.
•  Stir in powdered sugar until well blended.
•  Blend in eggs and egg yolks one at a time, so that the eggs do not cook.
•  Stir in hazelnut extract and flour.
•   Divide batter evenly among prepared custard cups.
•   Bake 13 to 14 minutes or until sides are firm but centers are soft.

***Note that they will NOT look done in the centers!

Don't worry, it's fudge sauce!***
 

•     Let stand 1 minute.
•     Carefully run a small knife (butter knife is fine) around cakes to loosen.
•     Invert cakes onto dessert dishes, pour ¼ tsp. hazelnut liqueur on top and spread a thin layer of chocolate hazelnut spread on top of each lava cake.
•     Spread gently so as not to damage the cakes - easiest if cookie scoop is used, hazelnut spread is given a few seconds to melt and then spread with an offset mini-cake spatula.
•     Serve immediately, topped with a cookie scoop size scoop of vanilla ice cream and chocolate shavings or dust with cocoa powder.

Enjoy!!