Post by chief_cook2 on Feb 24, 2007 18:30:11 GMT -6
Warm Chocolate Lava
4 ounces bittersweet or semisweet chocolate, chopped ½ cup (1 stick) unsalted butter, cut into pieces 2 large eggs 2 large egg yolks ¼ cup sugar 3 tablespoons flour Powdered sugar to dust 1 cup Hershey's chocolate sauce ½ pint raspberries pureed with 1 tablespoon sugar Recipe
Butter and flour 4 (4-ounce) ramekins. Preheat oven to 325 degrees.
In heatproof bowl or pan set over simmering water, or in microwave, melt chocolate with butter until smooth. Remove bowl from heat and set aside, keeping it warm.
In deep, medium bowl, beat eggs and egg yolks with granulated sugar, using an electric mixer on high speed. Mix 8 minutes or until very thick and pale. Whisk in the reserved warm chocolate mixture, then whisk in the flour until blended.
Divide batter evenly among prepared ramekins. Place ramekins on a baking sheet and bake in preheated oven 15 minutes. Check cakes and bake another 5 minutes or until cakes have risen and have thin crusts on their tops, sides are set and the cakes still jiggle slightly in the center. For this recipe, underbaking is better than overbaking.
Carefully invert each ramekin onto a serving plate and let sit 20 seconds. Unmold by lifting up one side of the ramekin so the cake can fall onto the plate. Dust tops with powdered sugar, then drizzle with chocolate sauce and garnish with raspberry puree. Serve warm. Makes 4 servings.
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