Lava baby cakes 3/4 cup semisweet chocolate pieces 2 tablespoons whipping cream 3/4 cup butter 1 cup (6 ounces) semisweet chocolate pieces 3 eggs 3 egg yolks 1/3 cup granulated sugar 1 1/2 teaspoons vanilla 1/3 cup all-purpose flour 3 tablespoons unsweetened cocoa powder powdered sugar (optional) For filling, in a heavy saucepan, combine the 3/4 cup chocolate pieces and whipping cream. Cook and stir over low heat until chocolate melts. Remove pan from heat. Cool, stirring occasionally. Chill until firm or for 30-45 minutes. Meanwhile, in a heavy medium saucepan, cook and stir butter and 1 cup chocolate pieces over low heat until melted. Remove from heat; cool. Form chilled filling into six equal-size balls; set aside. Lightly grease and flour six 3/4 -cup souffle dishes or custard cups. Place dishes or cups in a 15-inch-by-10-inch-by-1-inch baking pan; set aside. In a mixing bowl beat eggs, egg yolks, granulated sugar and vanilla on high speed of an electric mixer 5 minutes or until lemon-colored. Beat in chocolate-butter mixture on medium speed. Sift flour and cocoa powder over mixture; beat on low speed just until combined. Fill prepared dishes with about 1/3 cup batter each. Place 1 ball of filling into each dish. Spoon remaining batter into dishes. (To make ahead, after filling dishes, cover and chill until ready to bake, up to 4 hours. Let stand at room temperature 30 minutes before baking.) Preheat oven to 400 degrees. Bake cakes about 13 minutes or until firm at edges. Cool in dishes 2 to 3 minutes. Using a knife, loosen cakes from sides of dishes. Invert onto dessert plates. If desired, dust with powdered sugar. Enjoy. From Immigrant.a
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