Jul. 4th, 2011

Lava Cakes

Jul. 4th, 2011 08:33 pm
ahrensm: (Default)
I made these for my daughter-in-law's birthday dinner.  They were a big hit.  You can really make them however big you want.  Jumbo muffin tins, ramekins, or custard cups work as well as cupcake pans.  I make them small so that I don't eat too much.  Some guests will eat two of them this size.

Chocolate Molten Lava Cakes
  • 4 ounce(s) Semi-sweet chocolate
  • 1/2 cup(s) Unsalted Butter
  • 1 cup(s) Powdered Sugar
  • 2 Eggs lightly beaten
  • 2 Egg Yolks lightly beaten
  • 6 tablespoon(s) all-purpose flour
  • Whipped Cream
  • Preheat oven to 425 degrees F. Spray cupcake tins with cooking spray (or line with paper cups).Microwave chocolate and butter in microwaveable bowl on high for 1 minute or until butter is fully melted and a little foamy. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Whisk in eggs and egg yolks. Gently whisk in flour. Pour batter into prepared cupcake tins. Bake for 8-10 minutes or until sides are done, but centers are still very soft. Let stand 1 or 2 minutes. Run a knife around each cake to loosen and invert of cooling rack. Transfer to dessert plates just before serving and top with whipped cream. these are best if served warm, but are very good at room temperature. You can microwave them for about 10 seconds to warm them before serving. Store left overs in refrigerator.


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