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| Chocolate Lava Cakes |
| Ingredients Chocolate "lava" filling 4 ounces bittersweet chocolate, chopped 6 tablespoons whipping cream 1 tablespoon light corn syrup 1 1/2 teaspoons vanilla extract Cakes 8 ounces bittersweet chopped 1/4 cup prepared espresso 2 teaspoons vanilla extract 1 stick unsalted butter, softened 1/3 cup sugar plus 3 tablespoons 3 large eggs, separated 3/4 cup flour 1/4 teaspoon salt Cocoa powder, for garnishing Vanilla Ice Cream, for serving Method For filling Lay piece of plastic wrap over plastic ice cube tray. With fingers, poke plastic down into eight of the cubes so they are fully lined with plastic; set aside. Melt chocolate with cream and corn syrup in bowl over simmering water. Whisk until smooth. Stir in vanilla; let cool slightly. Fill ice cubes tray with chocolate mixture. Freeze at least 4 hours. For cakes Heat oven to 425 degrees. Butter eight 4-ounce soufflé dishes or ramekins. Place on jellyroll pan; set aside. Melt chocolate with coffee in bowl over simmering water. Cool slightly. Stir in vanilla. Set aside. Cream butter with 1/3 cup of the sugar with electric mixer until light and fluffy, 3 minutes. Add egg yolks, one at a time, mixing well after each addition. Stir in chocolate mixture. Fold in flour and salt. Beat egg whites with clean mixer beaters until soft peaks form. Add remaining 3 tablespoons of the sugar, 1 tablespoon at a time, mixing well after each addition. Continue beating until thick and glossy. Fold 1/4 of the whites into chocolate batter; gently fold in remaining whites. Fill souffle dishes about halfway with chocolate batter. Place frozen chocolate cube into center of each; add remaining batter, filling almost to top. [The cakes can be made ahead up to this point and refrigerated 4 hours]. Bake until cakes are puffy and set, about 18 minutes. Loosen sides of cake from souffle dish using knife; invert onto serving plate. Repeat with remaining cakes. [Do not let cakes cool completely in souffle dish or bottom will stick]. Sift cocoa over top; serve with ice cream. |