Prepare these easy chocolate molten lava cakes
in custard cups 1 day ahead, cover and refrigerate,
then bring to room temperature and bake 10 minutes before serving....
the baked chocolate molten lava cakes ooze out like molten lava when cut
into
See more of my
easy gourmet desserts
with photographs for elegant
Dinner Parties
Have you tried my
gourmet
Amuse Bouche
Recipe all with
photographs
Chocolate Molten Lava Cake
recipe and photograph created by Peggy Bucholz for
www.finedinings.com
Makes 8
8 ounces bittersweet chocolate coarsely chopped
1/2 cup plus 2 tablespoons unsalted butter
3 eggs
3
egg yolks
1-1/2 cups powdered sugar
1/4 teaspoon salt
1/2 cup all purpose flour
8 (1/2 cup) ramekins (custard cups)
butter for ramekins
3/4 cup heavy cream whipped to soft peaks
8
maraschino cherries
with stems for garnish
8
fresh mint sprigs for
garnish
In a small saucepan over medium low heat melt bittersweet chocolate and
unsalted butter together stirring until
smooth; remove from heat and cool.
In small mixing bowl combine 3 eggs,
3 egg yolks, powdered sugar and salt beating on high speed for
5 minutes or until starting to thicken; stir in cooled chocolate mixture. Sift flour over
the batter and fold into chocolate until well blended.
Spoon chocolate cake batter into eight 1/2-cup buttered custard cups. At this point, cakes can be covered, refrigerated and baked the next day if
desired, remove from refrigerator at least 2 hours before baking to
bring to room temperature.
Place chocolate cakes in oven
and bake at 400° for 8 to 10 minutes. Edges should be firm,
centers will be runny. Remove and let rest for 5 minutes. Loosen edges
of each cake with a sharp knife and invert onto individual dessert
plates. Top with whipped cream or ice cream. Garnish
with maraschino cherries, mint sprigs and
serve molten lava cakes immediately.
Note: It is normal for
the molten lava cake centers to collapse because they are soft from being under
baked. |
