posted by Becky 05-20-102 7:12 PM
Chocolate Lava Cakes
4 servings
source: I can't believe it's not butter
6 tablespoons I CAN'T BELIEVE IT'S NOT BUTTER!® Spread
3 squares (1 ounce each) bittersweet or semi-sweet chocolate, cut into pieces
1/2 cup granulated sugar
6 tablespoons all-purpose flour
Pinch salt
2 large eggs
2 large egg yolks
1/4 teaspoon vanilla extract
Confectioners sugar
Preheat oven to 425°F. Line bottom of four (4-ounce) ramekins* or custard cups with waxed paper, then grease; set aside.
In medium microwave-safe bowl, microwave I Can't Believe It's Not Butter! Spread and chocolate at HIGH (Full Power) 45 seconds or until chocolate is melted; stir until smooth. With wire whisk, beat in granulated sugar, flour and salt until blended. Beat in eggs, egg yolk and vanilla. Evenly spoon into prepared ramekins. Refrigerate 1 hour or until ready to bake.
Bake 13 minutes or until edges are firm but centers are still slightly soft. Do not overbake. On wire rack, cool 5 minutes. To serve, carefully run sharp knife around cake edges. Unmold onto serving plates, then remove waxed paper. Sprinkle with confectioners sugar and serve immediately.
*Tip: To bake in 12-cup muffin pan, line bottoms of 8 muffin cups with waxed paper, then grease.
Evenly spoon in batter. Refrigerate as above.
Bake at 425°F. for 9 minutes or until edges are firm but centers are still slightly soft. Do not overbake. On wire rack, cool 5 minutes.
To serve, carefully run sharp knife around cake edges and gently lift out of pan. (Do not turn pan upside-down to unmold.) Arrange cakes, bottom side up, on serving plates, 2 cakes per serving. Remove waxed paper and sprinkle as above.
Chocolate Lava Cakes
Filling:
3 oz Bittersweet or Semisweet -- Chocolate; finely chopped
6 tbsp Whipping cream
1 tbsp Light corn syrup
1 tsp Vanilla
Cakes:
8 oz Bittersweet or Semisweet -- Chocolate; finely chopped
1/4 c Hot coffee or water
1 1/2 tsp Vanilla
3/4 c All-purpose flour
1/8 tsp Salt
1/2 c Unsalted butter -- softened
1/2 c Sugar
3 large Eggs – separated
Topping:
Cocoa powder for the tops
Ice cream or custard sauce -- for serving
These individual chocolate cakes have a soft center of chocolate fudge that erupts in a rich, dark puddle from the warm cakes. They're 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 tops.
Serve with ice cream or custard sauce if desired.