Post by Sylvia on Dec 27, 2008 11:26:41 GMT -6
If you are watching your weight and overdid it at Christmas, it may be a good idea not to check out the following recipe.
Chocolate Lava Puddings
Preheat oven to 180oC/350oF
Makes 4 Lava Cakes
5 oz/150g good quality dark chocolate
4 1/2 oz/125g butter
3 eggs and 3 egg yolks (don't forget to freeze the whites for future use)
3 oz/75g caster sugar
2 oz/50g plain flour
1 oz/25g good-quality cocoa powder, plus extra for dusting.
Butter 4 x 3 1/4"/8cm ramekins and place on a baking tray.
Break or chop the chocolate and melt with the butter in a heatproof bowl over a saucepan of simmering water.
Whisk the eggs and yolks with the sugar in a large bowl until the mixture is pale and fluffy. Add the mixture to the chocolate mix and fold in gently. Sift in the flour and cocoa powder and fold in gently with a metal spoon or spatula until just mixed.
Transfer the mix to the prepared ramekins and bake in the oven for 8-10 minutes or until risen and just firm to the touch. The outer part should be cooked and the inner part liquid. Very carefully run a knife around the inside of each mould to loosen the puddings, then gently turn them out onto individual warmed serving plates.
Dust with the cocoa powder and serve immediately with vanilla ice cream.
Sylvia446
Chocolate Lava Puddings
Preheat oven to 180oC/350oF
Makes 4 Lava Cakes
5 oz/150g good quality dark chocolate
4 1/2 oz/125g butter
3 eggs and 3 egg yolks (don't forget to freeze the whites for future use)
3 oz/75g caster sugar
2 oz/50g plain flour
1 oz/25g good-quality cocoa powder, plus extra for dusting.
Butter 4 x 3 1/4"/8cm ramekins and place on a baking tray.
Break or chop the chocolate and melt with the butter in a heatproof bowl over a saucepan of simmering water.
Whisk the eggs and yolks with the sugar in a large bowl until the mixture is pale and fluffy. Add the mixture to the chocolate mix and fold in gently. Sift in the flour and cocoa powder and fold in gently with a metal spoon or spatula until just mixed.
Transfer the mix to the prepared ramekins and bake in the oven for 8-10 minutes or until risen and just firm to the touch. The outer part should be cooked and the inner part liquid. Very carefully run a knife around the inside of each mould to loosen the puddings, then gently turn them out onto individual warmed serving plates.
Dust with the cocoa powder and serve immediately with vanilla ice cream.
Sylvia446