California Grill’s Chocolate Lava Cake Serves 6 8 (1-ounce) squares semi-sweet chocolate, chopped, or 1 cup semisweet chocolate chips 1 cup (2 sticks) butter 5 egg yolks 4 whole eggs 3/4 cup sugar 1/3 cup all-purpose flour 1. Heat oven to 375F. Lightly butter sides of 6 individual (3/4 cup) ramekins. Lightly coat with sugar, then shake out the excess. 2. Melt chocolate and butter in the top of a double boiler set over simmering water. Stir until smooth. Remove from over water and cool 10 minutes. 3. Beat egg yolks and whole eggs together in a large bowl. Add sugar and beat about 2 minutes, until thick and light. Fold in chocolate mixture. 4. Sift flour, then fold into batter, mixing until smooth. Divide batter among the prepared cups, filling 3/4 full. Place cups on a baking sheet and bake about 35-40 minutes, or until the sides of the cakes are set and the middle is still soft. Do not over bake. 5. Using a small knifem cut around the side to loosen cakes. Invert onto serving plates and serve with ice cream. Cook’s notes: You can also bake these in muffin tins; recipe would make 12. bake 15 minutes, or until set and the middle is still soft.