Radical Recipe For Chocolate Molten Lava Cake |
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| By William Smith | ||||
Molten Lava Chocolate Cake Ingredients: 1-1/4 cup butter 3/4 cup semisweet chocolate chips 4 medium eggs 1/2 cup sugar 3/4 cup flour 12 caramel candies 1/4 cup evaporated milk, divided Directions: Preheat oven to 325 degrees. Grease 12 muffins cups. Combine butter and chocolate chips in a double boiler. Cook, stirring continually, until chocolate is melted. Let stand to cool slightly. Combine eggs and sugar in a large bowl. Beat with an electric mixer set at medium speed until thickened, about five minutes. Add f lour gradually, beating at low speed. Add chocolate mixture and beat until thick and glossy, about three minutes. Fill prepared muffin cups two-thirds full. Bake the cakes for five minutes. Meanwhile, combine caramels and 2-tablespoons evaporated milk in a double boiler. Cook, stirring continually, until caramels are melted. Spoon 2 teaspoonfuls of caramel mixture into each muffin cup. Bake for eight minutes longer. Invert cakes onto individual serving plates. Stir remaining evaporated milk into remaining caramel mixture. Serve with warm cakes. Goes well with flavored coffee for the adults, and chocolate milk for the kids. Note: To melt the chocolate chips and butter in a microwave oven, use the defrost setting and microwave, stirring mixture occasionally, for about four minutes. Lighter Molten Lava Cakes: This version contains 40 percent fewer calories, and 60 percent less fat and cholesterol than the original recipe! Ingredients: 1/3 cup butter, cubed 1/3 cup baking cocoa 3 squares (1 ounce each) semisweet chocolate, coarsely chopped 3 eggs 7 egg whites 1 cup confectioner's sugar 1/2 cup packed brown sugar 1-1/2 teaspoons vanilla extract 1/3 cup all-purpose flour 1/8 teaspoon salt Directions: Place the butter, cocoa and chocolate in a microwave-safe bowl. Microwave, uncovered, at 50 percent power for 20 seconds; stir. Microwave at 50 percent power 20 seconds longer; stir until smooth. Add the eggs, egg whites, confectioners' sugar, brown sugar and vanilla; mix well. Stir in flour and salt until blended. Pour into seven 6-ounce custard cups coated with nonstick cooking spray. Place custard cups on a baking sheet. Bake at 450 degrees for 10 to 12 minutes or until a thermometer inserted near the center reads 160 degrees. Remove from the oven and let stand for one minute. Run a knife around edge of custard cups; invert onto individual dessert plates. Serve immediately. Yield: 7 servings Chocolate Charlotte: Soak a quarter of a package of gelatine in one-third of a cupful of cold water for two hours. Whip one pint of cream to a froth, and put it in a bowl, which should be placed in a pan of ice-water. Put half an ounce of shaved chocolate in a small pan with two tablespoonfuls of sugar and one of boiling water, and stir over the hot fire until smooth and glossy. Add tothis a gill of hot milk and the soaked gelatine, and stir until the gelatine is dissolved. Sprinkle a generous half cupful of powdered sugar over the cream. Now add the chocolate and gelatine mixture, and stir gently until it begins to thicken. Line a quart charlotte-mould with lady fingers, and when the cream is so thick that it will just pour, turn it gently into the mould. Place the charlotte in a cold place for an hour or more, and, at serving time, turn out on a flat dish. |
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