ARCHIVE: Chocolate Lava Cakes

Serves 12 / Reader recipe contest, runner up, desserts. Decadent and easy, this yin-yang of warm and cold, sweet and bittersweet wowed the judges. Cranberries and almonds in the chocolate bars add a nice texture; add more chopped dried cranberries to the batter if you like. One ramekin will serve two people; or, if you’re feeling wicked, keep it all for yourself.

Organic Valley butter, for greasing ramekins*
3/4 cup Organic Valley Unsalted European Style Cultured Butter, divided*
6 ounces Endangered Species Chocolate Company All-Natural Dark Chocolate with Cranberries and Almonds*
3 Organic Valley large eggs*
1/2 cup granulated sugar
1/3 cup all-purpose flour
2 cups organic vanilla ice cream
6 tablespoons lightly toasted sliced almonds
Mint sprigs, for garnish

1. Heat oven to 350˚. Generously butter six 1/2-cup ramekins.
2. In a small saucepan, melt 1/4 cup butter and chocolate together over very low heat. Remove from heat and dice remaining 1/2 cup butter into mixture. Stir until melted. In a medium mixing bowl, beat eggs and sugar for 5 minutes on medium speed until mixture begins to whiten. Stir in cooled chocolate mixture, then stir in flour. Divide batter among ramekins. (Can be made ahead; cover and refrigerate. Bring to room temperature before baking.)
3. Bake for 10–20 minutes, until tops are dry and set but centers are still liquid. Run a knife around edges of ramekins, then invert onto serving dishes. Top each with 1/3 cup ice cream. Sprinkle with almonds and garnish with mint sprigs.
PER SERVING: 302 cal, 66% fat cal, 22g fat, 12g sat fat, 95mg chol, 5g protein, 21g carb, 2g fiber, 31mg sodium
*Indicates sponsored ingredient

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