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Post by Chris in NM on May 28, 2003 20:56:34 GMT -6
RED LOBSTER CHOCOLATE LAVA CAKES
Posted by FootsieBear at recipegoldmine.com (7/12/01 2:36:29 pm)
Nonstick cooking spray 6 (1 oz.) squares semisweet chocolate, coarsely chopped 10 T. unsalted butter or margarine, at room temperature 1/2 C. granulated sugar 1/2 C. flour 3 T. unsweetened cocoa powder 3/4 tsp. baking powder 3 large eggs, at room temperature 1 (10 oz.) pkg. frozen raspberries thawed, puréed in blender Fresh raspberries, optional 1/2 C. heavy cream, softly beaten Fresh mint sprigs, optional Confectioners' sugar for dusting, optional
Spray inside 6 individual soufflé dishes or custard cups with nonstick cooking spray; set aside. In small heavy saucepan over low heat, melt chocolate, stirring until smooth. Add butter and sugar; stir until melted. Pour chocolate mixture into large bowl. In small bowl, mix together flour, cocoa, and baking powder. With electric mixer at medium-high speed, beat chocolate mixture; add eggs and flour mixture; beat about 6 minutes until thickened. Divide mixture evenly among prepared dishes; cover with plastic wrap. Freeze at least 2 hours or overnight. Heat oven to 375ºF.<br>Remove and discard plastic from frozen cakes. Bake 15 to 18 minutes, until edges are set and center is moist. Cool cakes slightly before inverting onto serving platters. Servings: 6
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