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Chocolate Lava Cakes

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.

Recipe Ingredients

Chocolate Lava Filling

Cakes

Topping

Method

  1. 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.
  2. Melt the chocolate with the cream and corn syrup; whisk until smooth. Add the vanilla extract; set aside to cool until tepid.
  3. Fill the eight lined ice cube cups with the chocolate; freeze at least 4 hours, or cover and freeze up to a month.
  4. For the cakes, place rack in center of oven and heat to 425 degrees F. Generously butter eight 4-ounce souffle dishes or ramekins. Place them on a jellyroll pan.
  5. Melt the chocolate with the coffee. Set aside to cool for 15 minutes.
  6. Stir in vanilla extract. 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.
  7. 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.
  8. Gently loosen from the sides of the dishes and invert onto serving plates. Sift cocoa over.

Posted by dizzybreez at Recipe Goldmine May 1, 2001.


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