CHOCOLATE LAVA CAKES
6 (1 oz. each) semisweet chocolate squares, coarsely chopped (best quality preferred)
10 Tbsp. unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup all purpose flour
3 Tbsp. unsweetened cocoa powder
3/4 tsp. baking powder
3 large eggs, at room temperature
FOR SERVING:
1 (10 oz.) pkg. frozen raspberries, thawed and pureed in blender
1/2 cup heavy (whipping) cream, softly beaten
Fresh raspberries
Fresh mint sprigs
Confectioners' sugar (for dusting)
Spray inside 6 individual souffle dishes or custard cups with nonstick
cooking spray, set aside.
In small heavy saucepan over low heat, melt semisweet chocolate, stirring until smooth. Add butter and sugar; stir until melted. Pour chocolate mixture into large bowl. Set aside.
In small bowl, mix together flour, cocoa powder, and baking powder. Set aside.
With electric mixer at medium speed, beat chocolate mixture; add eggs and flour mixture; beat about 6 minutes until thickened. Divide mixture evenly among prepared dishes; cover with plastic wrap. Freeze at least 2 hours or overnight.
WHEN READY TO BAKE:
Heat oven to 375 degrees F. Remove and discard plastic from frozen cakes.
Bake 15 to 18 minutes, until edges are set and center is moist. Cool cakes slightly before inverting onto serving platters.
Decorate with raspberry puree and fresh berries, softly whipped cream, mint sprigs, and a dusting of confectioners' sugar.
From: Kate
6 (1 oz. each) semisweet chocolate squares, coarsely chopped (best quality preferred)
10 Tbsp. unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup all purpose flour
3 Tbsp. unsweetened cocoa powder
3/4 tsp. baking powder
3 large eggs, at room temperature
FOR SERVING:
1 (10 oz.) pkg. frozen raspberries, thawed and pureed in blender
1/2 cup heavy (whipping) cream, softly beaten
Fresh raspberries
Fresh mint sprigs
Confectioners' sugar (for dusting)
Spray inside 6 individual souffle dishes or custard cups with nonstick
cooking spray, set aside.
In small heavy saucepan over low heat, melt semisweet chocolate, stirring until smooth. Add butter and sugar; stir until melted. Pour chocolate mixture into large bowl. Set aside.
In small bowl, mix together flour, cocoa powder, and baking powder. Set aside.
With electric mixer at medium speed, beat chocolate mixture; add eggs and flour mixture; beat about 6 minutes until thickened. Divide mixture evenly among prepared dishes; cover with plastic wrap. Freeze at least 2 hours or overnight.
WHEN READY TO BAKE:
Heat oven to 375 degrees F. Remove and discard plastic from frozen cakes.
Bake 15 to 18 minutes, until edges are set and center is moist. Cool cakes slightly before inverting onto serving platters.
Decorate with raspberry puree and fresh berries, softly whipped cream, mint sprigs, and a dusting of confectioners' sugar.
From: Kate
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