Recipe: by Sarah Clark & Marian Titlestad, Bay Gourmet Catering
Posted on January 29 2007 in category:
Printer Friendly Posted on January 29 2007 in category:
Chocolate Lava Cakes
8 ounces chocolate - pieces or chips
6 tablespoons of butter
5 eggs - separated, saving yolks in one bowl and whites in another
10 tablespoons of sugar
1 tablespoon of vanilla
Melt chocolate and butter in double boiler until completely melted. Set aside. Mix egg yolks with 6 tablespoons of sugar and beat for 3 minutes until the mixture is creamy. Add egg yolk mixture to chocolate and butter and blend well. Place egg whites in mixing bowl and whip until frothy. Then add 4 tablespoons of sugar and continue to mix until egg whites form soft peaks. Fold the egg white mixture into the chocolate mixture until combined. Butter ramekins and place mixture in ramekins. Place mix in freezer for one hour. Preheat oven to 350. Bake cakes for 20-25 minutes; they should be cooked on the outside and still soft in the center. Remove cakes from oven and turn upside down onto individual plates and top with whipped cream, ice cream or a raspberry sauce.
Raspberry Sauce
one bag of frozen raspberries
1 cup of confectioners sugar
Heat frozen raspberries in saucepan until melted and bubbly. Remove from heat and slightly cool. Push raspberries through a strainer to remove seeds. Add confectioner's sugar and serve.
8 ounces chocolate - pieces or chips
6 tablespoons of butter
5 eggs - separated, saving yolks in one bowl and whites in another
10 tablespoons of sugar
1 tablespoon of vanilla
Melt chocolate and butter in double boiler until completely melted. Set aside. Mix egg yolks with 6 tablespoons of sugar and beat for 3 minutes until the mixture is creamy. Add egg yolk mixture to chocolate and butter and blend well. Place egg whites in mixing bowl and whip until frothy. Then add 4 tablespoons of sugar and continue to mix until egg whites form soft peaks. Fold the egg white mixture into the chocolate mixture until combined. Butter ramekins and place mixture in ramekins. Place mix in freezer for one hour. Preheat oven to 350. Bake cakes for 20-25 minutes; they should be cooked on the outside and still soft in the center. Remove cakes from oven and turn upside down onto individual plates and top with whipped cream, ice cream or a raspberry sauce.
Raspberry Sauce
one bag of frozen raspberries
1 cup of confectioners sugar
Heat frozen raspberries in saucepan until melted and bubbly. Remove from heat and slightly cool. Push raspberries through a strainer to remove seeds. Add confectioner's sugar and serve.
