Molten Chocolate Lava Cakes Detroit News, April 28, 2011 Gooey and decadent, these warm individual cakes with their saucy insides are a can't-resist dessert for pitcher Roy Halladay. They are great for dinner parties, too, because they can be made a few hours ahead and baked just before serving. Don't worry if they get a little overbaked, you can serve them as warm chocolate brownie cakes and no one will know the difference. >From "Diamond Dishes" by Julie Loria. . 12 tablespoons (11/2 sticks) unsalted butter, plus more for the ramekins . 6 ounces semisweet or bittersweet chocolate, finely chopped . 3 large eggs plus 3 large yolks . 1/3 cup packed light brown sugar . 1 teaspoon vanilla extract . 1 tablespoon all-purpose flour, plus more for the ramekins . Vanilla ice cream, for serving Position a rack in the center of the oven and preheat to 425 degrees. Lightly butter the insides of six 1/2-cup ramekins or custard cups. Dust the insides with flour and tap out the excess flour. Melt the butter in a medium saucepan over medium-low heat. Remove from the heat and add the chocolate. Let stand 2 minutes, then whisk until smooth. Beat the eggs, yolks and brown sugar with an electric mixer on high speed until light in color and texture, about 3 minutes. Beat in the vanilla. Add the chocolate mixture, sprinkle with the flour, and fold together with a rubber spatula. Divide evenly among the ramekins. (The cakes can be prepared to this point and refrigerated for up to 4 hours. Remove from the refrigerator 1 hour before baking.) Place the ramekins on a baking sheet. Bake until the top of the cake looks set and the center still jiggles a little when the baking sheet is shaken, about 10 minutes. Remove from the oven and let stand for 1 minute. Carefully run a dinner knife around the inside of one of the ramekins. Place a dessert plate on top of the ramekin. Invert the ramekin and plate together, and give the pair a firm shake to dislodge and unmold the cake onto the plate. Remove the ramekin. Repeat with remaining ramekins. Serve the cakes at once, with a small scoop of vanilla ice cream. Makes 6 servings. Per serving (without ice cream): 440 calories; 35 g fat (21 g saturated fat; 72 percent calories from fat); 31 g carbohydrates; 172 mg cholesterol; 43 mg sodium; 5 g protein; 2 g fiber. 20 minutes to make; 10 minutes to bake
If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care. Marvin J. Ashton -Sugar --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
