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.
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.