Lava Isn't Just For Volcanoes Anymore!

Almost any sit-down restaurant you go to nowadays has a lava cake on their menu.  If you're like me, you tried to figure out how to make them thinking it would be hard.  Trust me, they aren't hard to make at all.  Now, if you're still like me, sometimes a plain ol' chocolate lava cake just isn't want you want or what you have a hankerin' for.  How about a caramel apple one...with vanilla ice cream...garnished with a caramel drizzle and powdered sugar?  That may just hit the spot!

I acquired this recipe a few years ago, and like any home cook, tried it out on my guinea pig...er... family.  I'm not surprised to say that it was a hit!  Here's how the recipe goes...

Ingredients:

2 tablespoons cinnamon graham cracker crumbs (2 squares)
3 whole eggs
3 egg yolks
3/4 cup packed brown sugar
1 cup caramel topping, plus more for drizzle

1/2 cup Gold Medal all-purpose flour
3/4 cup chopped peeled apple
powdered sugar, if desired

Directions: 

Heat oven to 450°F Spray bottoms and sides of 6 (6-oz) custard cups with baking spray with flour. Sprinkle 1 teaspoon cracker crumbs onto bottom and around side of each cup.

In large bowl, beat whole eggs and egg yolks with wire whisk until well blended. Beat in brown sugar. Beat in caramel topping and flour until well blended. Stir in apple. Divide batter evenly among custard cups. Place cups on cookie sheet with sides. 

Bake about 15 minutes or until sides are set and centers are still soft but not liquid (tops will be slightly puffed). Watch carefully—cakes can overbake quickly. Remove from cookie sheet. Let stand 3 minutes.

Run small knife or metal spatula along sides of cakes to loosen. Immediately place heatproof dessert plate upside down over top of each cup; turn plate and cup over. Remove cup. Sprinkle cakes with powdered sugar and drizzle with more caramel (if desired). Serve warm and with ice cream!

The picture above was before the ice cream and drizzle.  I just wanted you to see it in all it's wonderful ooey gooey awesomeness!