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Chocolate Lava Cakes
* Exported from MasterCook *
Chocolate Lava Cakes
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Cakes
Chocolate
Amount Measure Ingredient -- Preparation Method
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-----CHOCOLATE LAVA FILLING-----
3 ounces Bittersweet or Semisweet -- Chocolate; finely ch
6 tablespoons Whipping cream
1 tablespoon Light corn syrup
1 teaspoon Vanilla
-----CAKES-----
8 ounces Bittersweet or Semisweet -- Chocolate; finely ch
1/4 cup Hot coffee or water
1 1/2 teaspoons Vanilla
3/4 cup All-purpose flour
1/8 teaspoon Salt
1/2 cup Unsalted butter -- softened
1/2 cup Sugar
3 large Eggs -- separated
-----TOPPINGS-----
Cocoa powder for the tops
Ice cream =OR= custard sauce -- for serving
These individual chocolate cakes have a soft center of chocolate fudge that
erupts in a rich, dark puddle from the warm cakes. They're best served just out
of the oven. For the filling, line a plastic ice cube tray with a large piece
of plastic wrap. With your fingers, gently poke the plastic down into eight of
the cubes so they are fully lined with plastic. Melt the chocolate with the
cream and corn syrup; whisk until smooth. Add the vanilla, set aside to cool
until tepid. Fill the eight lined ice cube cups with the chocolate; freeze at
least 4 hours, or cover and freeze up to a month. For the cakes, place rack in
center of oven and heat to 425~. Generously butter eight 4-ounce souffle dishes
or ramekins. Place them on a jelly roll pan. Melt the chocolate with the
coffee. Set aside to cool for 15 minutes, stir in vanilla. Cream the butter
with 1/3 cup sugar with an electric mixer until light and fluffy, 2 minutes.
Add the egg yolks, one at a time, mixing well after each addition. Stop the
mixer and stir in the chocolate mixture. Fold in the flour and salt with a
spatula.
Beat the egg whites with a clean mixer until they hold soft peaks. Add the
remaining sugar, one tablespoon at a time, mixing well after each addition.
Continue beating until thick and glossy. Thoroughly mix one quarter of the
beaten egg whites into chocolate batter; gently fold in the rest. Fill each
prepared souffle dish about halfway full with the chocolate batter. Gently bury
a frozen chocolate cube in the center of each; add remaining batter, filling
cups almost to the top. Bake until cakes are puffy and set, 18 to 20 minutes.
Gently loosen from the sides of the dishes and invert onto serving plates. Sift
cocoa over
=============== Reply 38 of Note 1 =================
Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM COFFEE MEGA #1
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