On The Menu: Chocolate Lava Cakes

You can get Paula Deen's original recipe for these cakes HERE.  Here's what I did to tweak them a little and make them for only two people.  I can barely eat an entire one of these cakes so this ajusted recipe is just right for two people.  This is a dessert you can make for a special occasion, but it's so easy and good, you might want to make it every week. 
Ingredients for two cakes:
2 oz semisweet chocolate
1 oz bittersweet chocolate
3 1/3 Tbsp butter
1/2 Cup Powdered Sugar
1/3 of 1/2 cup (I know - just eyeball it) all purpose flour
1 egg
1 egg yolk
1 tsp vanilla extract
1 Tablespoon Kahlua

Preheat oven to 400 degrees F.

Grease 2 (6-ounce) custard cups. You can see I used glass cups. Melt the chocolates and butter in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the egg and yolk until smooth. Stir in the vanilla and Kahlua. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.

Top with ice cream if desired.  I think this would also be good drizzled with raspberry syrup.

Consistency of the batter - should be very shiny!

This is how they'll look when they're cooked perfectly.  You can tell they're done because of the cracking on the top. I initially check them after 12 minutes, but they always need to go back in for two minutes.  Let these cool a little before attempting to invert them onto a plate!

All done!