Served warm with a luscious mocha cream,these miniature chocolate cakes meltingly ooze chocolate whencut into. Garnish with fresh raspberries or strawberries andchocolate spirals.
Recipe: Mini-Molten ChocolateCakes
3/4 cup butter6 ounces semisweet chocolate, choppedGranulated sugar3 large eggs3 large egg yolks1/3 cup sifted powdered sugar1 1/2 teaspoons vanilla extract1/4 cup all-purpose flour2 tablespoons unsweetened cocoa powderMocha Cream:1 teaspoon instant espresso coffee powderor 2 teaspoons instant coffee crystals1 teaspoon hot water1/2 cup whipping cream2 tablespoons powdered sugar1 teaspoon unsweetened cocoa powder1/2 teaspoon vanilla extractSifted powdered sugar (optional)Raspberries or strawberries (optional)Chocolate Spirals- instructions included (optional)
In a heavy saucepan combine butter andchopped chocolate. Cook and stir over low heat until melted.Remove from heat; cool.
Grease six 1-cup souffle dishes or 6-ouncecustard cups. Coat with granulated sugar. Place in a shallowbaking pan; set aside.
Beat eggs, egg yolks, 1/3 cup powderedsugar, and vanilla with an electric mixer on high speed about5 minutes or until thick and pale yellow. Beat in chocolate mixtureon medium speed. Sift flour and cocoa powder over chocolate mixture;beat on low speed just until blended. Spoon into prepared dishes.
Bake in a 400°F (205°C) oven for12 to 14 minutes or until cakes rise slightly and feel firm atedges and softer in centers. Cool in dishes for 5 minutes. Invertonto dessert plates. Cool for 15 minutes.
Serve with Mocha Cream. If desired, sprinklewith additional sifted powdered sugar and garnish with raspberriesor strawberries and Chocolate Spirals.
For Mocha Cream: Combine espresso powderor coffee crystals with the hot water until dissolved.
In a chilled bowl, combine the whippingcream powdered sugar, cocoa powder, vanilla and espresso mixture.Beat with chilled beaters of an electric mixer until softpeaks form.
For Chocolate Spirals: Melt 6 ounceschocolate and 1 tablespoon vegetable shortening; cool slightly.Pipe onto waxed paper in spiral shapes. Let dry.
Makes 6 servings.
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