Melt the chocolate and butter in a metal bowl over simmering water.
Slowly add the flour and sugar to chocolate mixture with a whisk. Gently!
Remove from the heat.
Stir in the eggs and yolks until smooth.
Stir in the vanilla and espresso.
Spray the ramekins with Grapeseed Oil Spray.
Fill the ramekins with the batter, about ⅘ full.
Bake for EXACTLY 14 minutes.
The cakes should look baked, no shiny spots, but the middle will still be runny and gooey.
Carefully run a knife around the edges to loosen and invert the cakes onto whatever plate they will be served on. (hint-use a small plate so you can place the plate on top of the cake, then turn the whole assembly up-side down.)
Navel Orange Salad Ingredients: • 3 navel oranges
• 1 c chopped walnuts • ½ egg white • ¼c powdered sugar
Navel Orange Salad Recipe:
Pre-heat oven to 350° F.
Cut the skin away from the oranges, then cut each segment from the membrane. give the orange segments a rough chop and put them into a glass or plastic bowl, no metal. The acidity of the oranges will react and give the salad a metallic flavor.
Toss the walnut pieces with enough egg white to make them wet, then toss with powdered sugar until well coated.
Place on a cookie sheet and give it a good shake to separate all the pieces.
Roast in the oven at 350° F for 8-10 minutes, pull out and allow to cool.
Drain most, but not all, of the excess orange juice from the bowl. Preferably into your own mouth.
Add the walnut pieces right before you garnish the lava cakes.
Don't let the walnuts sit in the juice and get soft!