idahoan molten lava cakes

Ingredients

• Servings: 6
• 4 ounces bittersweet chocolate, broken into small pieces
• 4 ounces semisweet chocolate, broken into small pieces
• 1/4 cup unsalted butter, cut into small pieces
• 4 eggs
• 1/2 cup sugar
• 1/4 cup idahoan® boxed original mashed potatoes, dry
• 1 tablespoon unsweetened cocoa powder
• 2 teaspoons vanilla extract
• 1 teaspoon instant espresso powder
• 1/2 teaspoon salt

Recipe

• preheat oven to 375 degrees f.
• liberally spray six 6 oz ramekins with nonstick cooking spray and place on a baking sheet.
• in a double boiler, melt the chocolate and butter.
• alternative: use a medium size stainless bowl that sits on top of a small saucepan (with water in saucepan) if you do not have a double boiler. do not let any water get into the melting chocolate.
• remove from heat and cool.
• in a large mixing bowl beat eggs with hand mixer for several minutes and thoroughly foamy.
• add sugar, dry mashed potatoes, cocoa powder, vanilla extract, espresso powder and salt. beat a couple of minutes to mix.
• add the melted chocolate mixture and beat for five minutes. this recipe works best if lots of air is incorporated into the mixture to make the cakes light and airy.
• pour into ramekins. do not under bake or over bake the cakes. bake for 15 to 17 minutes. keep your eye on them; you want them to be molten (a bit soft in the middle), but not too much.
• let them rest a few minutes before serving. the center may sink a little - don't worry.
• run a thin knife around the inside edge to help release the cakes.
• top with powdered sugar and whip cream.