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Choclate Lava Cakes

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Submitted by: babi623

 

This delicious dessert is the kind that you find in a gourmet restaurant. Serve this with vanilla ice cream as a special treat.
 

Ingredients

  • Chocolate Lava Filling
  • 3 ounces bittersweet or semisweet chocolate, finely chopped
  • 6 tablespoons heavy cream
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla extract
  • Cakes
  • 8 ounces bittersweet chocolate, finely chopped
  • 1/4 cup hot coffee or water
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup all-purpose flour
  • 1/8 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup sugar
  • 3 large eggs, separated
  • Topping
  • Cocoa powder for the tops

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Method

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. Melt the chocolate with the cream and corn syrup, whisk until smooth. Add the vanilla extract and set aside to cool until tepid. Fill the eight lined ice cube cups with the chocolate and freeze at least 4 hours. For the cakes, place rack in center of oven and heat to 425 degrees F. Generously butter eight 4 oz souffle dishes or ramekins. Place them on a jellyroll pan. (You can use muffin pans if you don't have ramekins.) Melt the chocolate with the coffee. Set aside to cool for 15 minutes. Stir in vanilla extract. Cream the butter with 1/3 cup sugar until light and fluffy. Add the egg yolks, one at a time, mixing well after each addition. Stir in the chocolate mixture. Fold in the flour and salt with a spatula. Beat the egg whites until they hold soft peaks. Add the remaining sugar, one tablespoon at a time, mixing well after each addition. Continue beating until thick and glossy. Thoroughly mix one quarter of the beaten egg whites into chocolate batter; gently fold in the rest. Fill each prepared souffle dish about halfway full with the chocolate batter. Gently bury a frozen chocolate cube in the center of each and add remaining batter, filling cups almost to the top. Bake 18 to 20 minutes until cakes are puffy and set. Gently loosen from the sides of the dishes and invert onto serving plates. Sift cocoa over and serve warm.

 

Notes:

 

Number of Servings: 4

 

Submitted by: babi623 ()

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