*  Exported from  MasterCook  *
 
                            Chocolate Lava Cakes
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Desserts                         Cakes
                 Chocolate
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----CHOCOLATE LAVA FILLING-----
    3      ounces        Bittersweet or Semisweet -- Chocolate; finely ch
    6      tablespoons   Whipping cream
    1      tablespoon    Light corn syrup
    1      teaspoon      Vanilla
                         -----CAKES-----
    8      ounces        Bittersweet or Semisweet -- Chocolate; finely ch
      1/4  cup           Hot coffee or water
    1 1/2  teaspoons     Vanilla
      3/4  cup           All-purpose flour
      1/8  teaspoon      Salt
      1/2  cup           Unsalted butter -- softened
      1/2  cup           Sugar
    3      large         Eggs -- separated
                         -----TOPPINGS-----
                         Cocoa powder for the tops
                         Ice cream =OR= custard sauce -- for serving
 
 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. 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. Melt the chocolate with the cream and
corn syrup; whisk until smooth. Add the vanilla, set aside to cool until tepid.
Fill the eight lined ice cube cups with the chocolate; freeze at least 4 hours,
or cover and freeze up to a month. For the cakes, place rack in center of oven
and heat to 425~. Generously butter eight 4-ounce souffle dishes or ramekins.
Place them on a jelly roll pan. Melt the chocolate with the coffee. Set aside to
cool for 15 minutes, stir in vanilla. 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. 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. Gently loosen
from the sides of the dishes and invert onto serving plates. Sift cocoa over 
  
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  Board:      FOOD BB Topic:      FOOD SOFTWARE Subject:    Z-MM COFFEE MEGA #1 
 
 
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