Chocolate Lava Cakes
Milk Chocolate Lava Truffle
4 oz (2/3 cup) milk chocolate, finely chopped
2 TB heavy cream
1 1/2 ts softened butter
1 1/2 ts rum or other liqueur of your choice or 1/2 ts of extract
Cake
4 oz (2/3 cup) semisweet chocolate chopped
8 TB (1 stick) butter
4 eggs, separated
2/3 cup sugar
1/4 cup natural cocoa, sifted
1/2 ts vanilla extract
1/4 salt
For the Truffle Filling - In a heatproof bowl, combine the milk chocolate, cream, butter, and flavoring. Melt over simmering water or in a microwave and set aside. Place bowl in refrigerator until mixture becomes thick. Scoop individual truffles out using a teaspoon. Put the scooped truffles on a place and refrigerate.
For The Cake - Melt the chocolate and butter together in a heatproof bowl over simmering water, or in the microwave. Stir until the chocolate has completely melted, then remove from heat and set aside.
In a large mixing bowl, beat the egg yolks with 1/3 cup of sugar until they're thick, lemon-colored, and fall in a ribbon from the beater. Add sifted cocoa, vanilla, and salt to the egg mixture, stirring until combined. Fold the melted chocolate into the egg mixture. In a separate bowl, beat the egg whites with the remaining 1/3 cup sugar to soft peaks. Fold these gently into the chocolate mixture, one third at a time, talking care not to deflate egg whites. Set aside 1 1/2 cups of the batter. Pour the rest of the batter into 16 well greased muffin wells, filling to 1/2 inch below top. Bake the cake in a preheated 300 degree oven for 15 minutes; remove from oven and place one truffle in each cup, pushing them down until they're flush with the top of the cakes. Cover the holes with a heaping tablespoon of the reserved batter. Return to the oven and bake for an additional 20 minutes until the cakes have risen and fallen back down again. Remove from the oven and let cool on a rack for 20 minutes to setup before taking the cakes out of the pans. Serve warm.
My Review: They were easy to make but took a little time. I don't think I would try to make them for a dinner party again. If I do I would make them all the way through and then reheat them. I used the disposable pans and only made 12. The only problem I came across, besides someone turning off the oven, was that I didn't grease the pans enough, so they didn't come out that easily. The individual size was nice because if you're watching what you eat it give you enough to satisfy, but not to much that it makes you feel guilty for having it.
Milk Chocolate Lava Truffle
4 oz (2/3 cup) milk chocolate, finely chopped
2 TB heavy cream
1 1/2 ts softened butter
1 1/2 ts rum or other liqueur of your choice or 1/2 ts of extract
Cake
4 oz (2/3 cup) semisweet chocolate chopped
8 TB (1 stick) butter
4 eggs, separated
2/3 cup sugar
1/4 cup natural cocoa, sifted
1/2 ts vanilla extract
1/4 salt
For the Truffle Filling - In a heatproof bowl, combine the milk chocolate, cream, butter, and flavoring. Melt over simmering water or in a microwave and set aside. Place bowl in refrigerator until mixture becomes thick. Scoop individual truffles out using a teaspoon. Put the scooped truffles on a place and refrigerate.
For The Cake - Melt the chocolate and butter together in a heatproof bowl over simmering water, or in the microwave. Stir until the chocolate has completely melted, then remove from heat and set aside.
In a large mixing bowl, beat the egg yolks with 1/3 cup of sugar until they're thick, lemon-colored, and fall in a ribbon from the beater. Add sifted cocoa, vanilla, and salt to the egg mixture, stirring until combined. Fold the melted chocolate into the egg mixture. In a separate bowl, beat the egg whites with the remaining 1/3 cup sugar to soft peaks. Fold these gently into the chocolate mixture, one third at a time, talking care not to deflate egg whites. Set aside 1 1/2 cups of the batter. Pour the rest of the batter into 16 well greased muffin wells, filling to 1/2 inch below top. Bake the cake in a preheated 300 degree oven for 15 minutes; remove from oven and place one truffle in each cup, pushing them down until they're flush with the top of the cakes. Cover the holes with a heaping tablespoon of the reserved batter. Return to the oven and bake for an additional 20 minutes until the cakes have risen and fallen back down again. Remove from the oven and let cool on a rack for 20 minutes to setup before taking the cakes out of the pans. Serve warm.
My Review: They were easy to make but took a little time. I don't think I would try to make them for a dinner party again. If I do I would make them all the way through and then reheat them. I used the disposable pans and only made 12. The only problem I came across, besides someone turning off the oven, was that I didn't grease the pans enough, so they didn't come out that easily. The individual size was nice because if you're watching what you eat it give you enough to satisfy, but not to much that it makes you feel guilty for having it.
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