Chocolate Lava Cake {aka Chocolate Brownie Souffles}

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Chocolate Espresso Lava Cake
Adapted from my friend Julie Hasson


Prepare 6 half pint, wide-mouth, mini canning jars

I always double this recipe...because they are great to have on hand to pass out to neighbors and friends! My hubby reminds me not to use the word "always"...but truly, I have never made a single batch...always made 12, honey!

Ingredients:

1 cup flour

¾ cup unsweetened Dutch-process cocoa powder

2 tsp. instant espresso powder {the jury is out…more friends like it when made with General Foods International Flavors Coffee Drink Mix…but…ONE.BIG.OLE.PROBLEM. WANNA guess? YEP. HFCS. NOT good for you. :}

1 ½ tsp. Rumford baking powder {Aluminum-Free}

1 cup unsalted butter, melted

1 cup organic sugar

1 cup light brown sugar, packed in tight

4 eggs…no soy flour this time

2 tsp. pure vanilla extract

½ tsp. pure almond extract

1 cup semisweet chocolate chips OR 1 cup chopped Resse’s Peanut Butter cups {EVERYBODY”S FAVORITE!!}

*chocolate syrup

*homemade ice cream

Directions:

*In a medium bowl, sift flour, cocoa powder, espresso powder and baking powder all together. Set aside.

*In a large bowl, whisk together melted butter and sugars until it is all blended.
Add in eggs and whisk away. Add in extracts. Mix all ingredients together.

*Spoon about 2/3 of a cup into prepared half-pint mini canning jars {I squeeeel…because they are so a.dor.able!}

*Top each with chocolate chips or whatever you want that will melt!!! Press chips into batter with the back of a spoon. Cover and let chill overnight…or at least for an hour.

*Preheat oven to 350*. Let jars sit out at room temp for about five minutes to avoid cracked glass!!!

*Bake uncovered for 30 minutes. DO NOT BE TEMPTED TO KEEP BAKING THEM. They will be runny. Let cool for about 5 minutes and top with HOMEMADE ice cream and Organic Midnight MOO Chocolate Syrup {Trader Joe’s}

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