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Ingredientes
- CHOCOLATE LAVA FILLING-----
- 3 ounce Bittersweet or possibly Semisweet -- Chocolate, finely ch
- 6 Tbsp. Whipping cream
- 1 Tbsp. Light corn syrup
- 1 tsp Vanilla CAKES-----
- 8 ounce Bittersweet or possibly Semisweet -- Chocolate, finely ch
- 1/4 c. Warm coffee or possibly water
- 1 1/2 tsp Vanilla
- 3/4 c. All-purpose flour
- 1/8 tsp Salt
- 1/2 c. Unsalted butter -- softened
- 1/2 c. Sugar
- 3 lrg Large eggs -- separated TOPPINGS----- Cocoa pwdr for the tops Ice cream =Or possibly= custard sauce For serving
Direcciones
- These individual chocolate cakes have a soft center of chocolate fudge which erupts in a rich, dark puddle from the hot cakes. They're best served just out of the oven. For the filling, line a plastic ice cube tray with a large piece of plastic wrap. With your fingers, gently poke the plastic down into eight of the cubes so they are fully lined with plastic. Heat the chocolate with the cream and corn syrup; whisk till smooth. Add in the vanilla, set aside to cold till tepid. Fill the eight lined ice cube c. with the chocolate; freeze at least 4 hrs, or possibly cover and freeze up to a month. For the cakes, place rack in center of oven and heat to 425 . Generously butter eight 4-oz souffle dishes or possibly ramekins. Place them on a jelly roll pan. Heat the chocolate with the coffee. Set aside to cold for 15 min, stir in vanilla. Cream the butter with 1/3 c. sugar with an electric mixer till light and fluffy, 2 min. Add in the egg yolks, one at a time, mixing well after each addition. Stop the mixer and stir in the chocolate mix. Mix in the flour and salt with a spatula. Beat the egg whites with a clean mixer till they hold soft peaks. Add in the remaining sugar, one Tbsp. at a time, mixing well after each addition. Continue beating till thick and glossy. Thoroughly mix one quarter of the beaten egg whites into chocolate batter; gently mix in the rest. Fill each prepared souffle dish about halfway full with the chocolate batter. Gently bury a frzn chocolate cube in the center of each; add in remaining batter, filling c. almost to the top. Bake till cakes are puffy and set, 18 to 20 min. Gently loosen from the sides of the dishes and invert onto serving plates. Sift cocoa over = Reply 38 of Note 1
- ANDERSON Time: 4:30 PM Chocolate Lava Cakes (part 2) top and serve with ice cream or possibly custard sauce as desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 79g | |
| Recipe makes 8 servings | |
| Calories 268 | |
| Calories from Fat 155 | 58% |
| Total Fat 17.63g | 22% |
| Saturated Fat 10.47g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 124mg | 41% |
| Sodium 70mg | 3% |
| Potassium 54mg | 2% |
| Total Carbs 24.12g | 6% |
| Dietary Fiber 0.3g | 1% |
| Sugars 13.52g | 9% |
| Protein 3.9g | 6% |
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