lavish lava cakes This warm dessert can be made ahead and refrigerated, then baked just 15 minutes before serving. Serve with your favorite Haagan Dazs vanilla or Vanilla
Swiss Almond ice cream. Ingredients: 1-1/3 cups semi-sweet chocolate chips (or 8 ounces chocolate chopped) 5 tablespoons butter, plus butter for ramekins 3 eggs, separated 1/4 cup granulated sugar 2 teaspoons finely ground espresso beans (optional) 2 tablespoons unsweetened cocoa powder Preparation: Preheat oven to 375°F. Generously butter six 3/4-cup size ramekins or custard cups, or 7 muffin cups. In a microwave-safe bowl, heat chocolate and butter on medium power 1-2 minutes until butter is melted. Stir, reheating if necessary to melt chocolate; set aside. Stir egg yolks and 2 tablespoons sugar into chocolate-butter mixture. Add espresso if using. Place egg whites in a large mixing bowl; beat until foamy. Combine remaining 2 tablespoons sugar and cocoa powder; gradually beat into whites, until soft peaks fold over when beaters are lifted. Stir 1/3 of the chocolate-butter mixture into the whites mixture. Gently fold in remaining chocolate mixture until completely combined. Divide evenly between cups. (Can cover at this point and refrigerate up to 24 hours before baking.) Bake 10-12 minutes until puffy and cracks form on top. Edges should be firm and center moist between the cracks. (Bake 14-16 minutes if refrigerated). Cool 3 minutes. Serve in ramekins, or run a knife around edges and invert cakes onto dessert plates. Serve hot with ice cream. Dust with cocoa powder if Desired. Enjoy. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
