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    Molten Chocolate Cakes


    Source of Recipe


    *I really don't know*

    Recipe Introduction


    I've made these up a day in advance. I've also frozen the batter in the cups before baking. I just set them out before guests arrive and let them defrost a little bit. You might have to cook a minute longer.
    Serve with your favorite whipped cream or ice cream... Maybe a drizzle of wet sundae nuts?

    List of Ingredients




    4 Semi Sweet chocolate baking squares,chopped (I've used 3/4 cup of chocolate chips with good results)

    1/2 cup butter, cut into pieces

    1/4 cup heavy cream

    1/2 teaspoon vanilla extract

    1/4 cup all-purpose flour

    1/4 cup sugar

    2 large eggs

    2 large egg yolks

    Recipe



    Preheat oven to 400 degrees F.

    Grease eight 6-ounce custard cups and dust with granulated sugar.

    In heavy 3-quart sauce pan, combine chocolate, butter and cream; heat over low heat, stirring occasionally, until butter and chocolate melt and mixture is smooth.

    Remove from heat.

    Add vanilla. With a wire whisk, stir in flour just until mixture is smooth.

    In medium bowl,with mixer at high speed, beat sugar, eggs, and yolks until thick and lemon-colored, about 10 minutes.

    Fold egg mixture, one-third at a time, into chocolate mixture until blended.

    Divide batter evenly among prepared custard cups.

    Place cups on in jelly-roll pan. (you don't need water in the pan)

    Bake until edge of cake is set but center still jiggles, 8 to 9 minutes. (Let it jiggle!! Don't over bake it. It will continue to cook a little while cooling for those 3 minutes... so just leave it alone)

    Cool in pan on wire rack for 3 minutes.

    Run thin knife around cakes to loosen from sides of cups; invert onto dessert plates.

    Serve warm

 

 

 


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