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
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