Chart House Lava Cake
>From Chart House Restaurant Makes 5 servings 3/4 cup (1 1/2 sticks) plus 2 tablespoons butter, plus extra for buttering the cups, all at room temperature (see note) Granulated sugar for dusting the cups 7 ounces chopped bittersweet chocolate (Chart House uses Callebaut) 2 teaspoons Godiva chocolate liqueur 5 egg yolks 2 eggs 2 cups sifted powdered sugar 3 cups sifted all-purpose flour Vanilla ice cream Chocolate sauce Spray five 9-ounce souffle cups with nonstick cooking spray. Butter each cup and dust with granulated sugar. Melt the butter and chocolate in the top of a double-boiler over hot water. Stir in the chocolate liqueur. Place the egg yolks and eggs in the bowl of a heavy-duty mixer fitted with a wire whip. Beat the eggs on low speed while slowly pouring the melted chocolate into the bowl. Place the powdered sugar and flour in a sifter and sift over the chocolate mixture. Beat the mixture on high speed until well-blended. Divide the mixture among the prepared souffle cups. Cover with plastic wrap and refrigerate until ready to bake. Preheat the oven to 375 degrees. If baking from room temperature, bake for 15 to 18 minutes. If baking from refrigerator temperature, bake for 25 to 28 minutes or until the top of the cake is firm and dry. Allow to stand for 3 minutes before unmolding from cups. Serve hot with vanilla ice cream and warm chocolate sauce. Note: Use real butter or stick margarine. Do not substitute reduced- fat spreads; their higher water content often yields less- satisfactory results. 'The will of God will never take you where the Grace of God will not keep you ~Sugar -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
