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Name: Chocolate Lava Cakes
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1 tb Light corn syrup; 3 lg Eggs separated; 1 1/2 ts Vanilla; CHOCOLATE LAVA FILLING-----; Ice cream OR custard sauce, for serving; 1 ts Vanilla; 1/4 c coffee Hot, or water; 1/2 c Unsalted butter softened; 1/2 c Sugar; Cocoa powder for the tops; 8 oz Bittersweet chocolate or Semisweet Chocolate; finely chopped; 6 tb Whipping cream; 3/4 c All-purpose flour; 1/8 ts Salt; 3 oz Bittersweet chocolate or Semisweet Chocolate; finely chopped

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INGREDIENTS

1 tb Light corn syrup
3 lg Eggs ; separated
1 1/2 ts Vanilla
CHOCOLATE LAVA FILLING-----
Ice cream ; OR custard sauce, for serving
1 ts Vanilla
1/4 c coffee ; Hot, or water
1/2 c Unsalted butter ; softened
TOPPINGS-----
1/2 c Sugar
CAKES-----
Cocoa powder ; for the tops
8 oz Bittersweet chocolate ; or Semisweet Chocolate; finely chopped
6 tb Whipping cream
3/4 c All-purpose flour
1/8 ts Salt
3 oz Bittersweet chocolate ; or Semisweet Chocolate; finely chopped

Servings

INSTRUCTIONS

These individual chocolate cakes have a soft center of chocolate fudge that erupts in a rich, dark puddle from the warm cakes. Theyre best served just out of the oven. 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, set aside to cool until tepid. Fill the eight lined ice cube cups with the chocolate; freeze at least 4 hours, or cover and freeze up to a month. For the cakes, place rack in center of oven and heat to 425~. Generously butter eight 4-ounce souffle dishes or ramekins. Place them on a jelly roll pan. Melt the chocolate with the coffee. Set aside to cool for 15 minutes, stir in vanilla. Cream the butter with 1/3 cup sugar with an electric mixer until light and fluffy, 2 minutes. Add the egg yolks, one at a time, mixing well after each addition. Stop the mixer and stir in the chocolate mixture. Fold in the flour and salt with a spatula. Beat the egg whites with a clean mixer 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; add remaining batter, filling cups almost to the top. Bake until cakes are puffy and set, 18 to 20 minutes. Gently loosen from the sides of the dishes and invert onto serving plates. Sift cocoa over =============== Reply 38 of Note 1 ================= Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM COFFEE MEGA #1 To: VDRJ67A PATTI ANDERSON Date: 09/02 From: VDRJ67A PATTI ANDERSON Time: 4:30 PM Chocolate Lava Cakes (part 2) top and serve with ice cream or custard sauce as desired. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Chocolate Lava Cakes

1 tb Light corn syrup
3 lg Eggs separated
1 1/2 ts Vanilla
 CHOCOLATE LAVA FILLING-----
 Ice cream OR custard sauce, for serving
1 ts Vanilla
1/4 c coffee Hot, or water
1/2 c Unsalted butter softened
 TOPPINGS-----
1/2 c Sugar
 CAKES-----
 Cocoa powder for the tops
8 oz Bittersweet chocolate or Semisweet Chocolate; finely chopped
6 tb Whipping cream
3/4 c All-purpose flour
1/8 ts Salt
3 oz Bittersweet chocolate or Semisweet Chocolate; finely chopped

These individual chocolate cakes have a soft center of chocolate fudge that  erupts in a rich, dark puddle from the warm cakes. Theyre best served just  out of the oven. 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, set aside to cool until tepid. Fill the eight lined ice cube cups  with the chocolate; freeze at least 4 hours, or cover and freeze up to a  month. For the cakes, place rack in center of oven and heat to 425~.  Generously butter eight 4-ounce souffle dishes or ramekins. Place them on a  jelly roll pan. Melt the chocolate with the coffee. Set aside to cool for  15 minutes, stir in vanilla. Cream the butter with 1/3 cup sugar with an  electric mixer until light and fluffy, 2 minutes. Add the egg yolks, one at  a time, mixing well after each addition. Stop the mixer and stir in the  chocolate mixture. Fold in the flour and salt with a spatula. Beat the egg  whites with a clean mixer 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; add remaining batter,  filling cups almost to the top. Bake until cakes are puffy and set, 18 to  20 minutes. Gently loosen from the sides of the dishes and invert onto  serving plates. Sift cocoa over =============== Reply 38 of Note 1  =================  Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM COFFEE  MEGA #1  To: VDRJ67A    PATTI ANDERSON Date: 09/02 From: VDRJ67A PATTI  ANDERSON Time: 4:30 PM Chocolate Lava Cakes (part 2) top and serve with ice  cream or custard sauce as desired.    Recipe By     :    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (279g)
Recipe Makes: 8

Calories: 1132
Calories from Fat: 820 (72%)

Amt Per Serving		% DV

	Total Fat 91.1g	122 %
	Saturated Fat 54.2g	271 %
	Monounsaturated Fat 25.6g
	Polyunsanturated Fat 4.3g
Cholesterol 583.6mg		180 %
Sodium 295.5mg		10 %
Potassium 310.5mg		8 %
Total Carbohydrate 72.1g		21 %
	Dietary Fiber 2.6g	10 %
	Sugars, other 69.5g
Protein 15.4g		22 %
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Calories per serving: 1132

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