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Title: Mini Chocolate Cakes with White Chocolate Lava
Categories: Cake Dessert
Yield: 6 Servings
| 1 | c | Unsalted butter, softened |
| 1/2 | c | Sugar |
| 3 | Eggs | |
| 3 | Egg yolks | |
| 1 | lb | Bittersweet chocolate, melted, PLUS 2 oz grated |
| 1 | c | Flour |
| 1 | c | Toasted, ground pecans |
| 1 | ts | Vanilla extract |
| 6 | oz | White chocolate, in 1-oz pieces |
| 3/4 | c | Heavy cream, whipped |
Preheat oven to 350 F. Using an electric mixer with a whisk attachment, cream butter and sugar on high speed until light and fluffy, about 5 minutes. Add eggs and egg yolks, one at a time, mixing well after each addition. Continue to mix until egg mixture is lemon-colored, about 3 minutes more.
Lower mixer speed and add melted chocolate. Stop and scrape dowm sides and then continue to mix. Add flour, nuts and vanilla and mix just until the batter comes together.
Distribute among 6 (8-ounce) well-greased ramekins. Place on a baking sheet and bake 15 minutes. Remove from oven. Place a 1-ounce piece of white chocolate into the middle of each half-baked cake. Return to oven and bake another 8 to 15 minutes, or until a knife inserted in the side comes out clean. (Do not insert knife into center or you will hit the white chocolate.)
Let cool about 10 minutes, then invert onto a plate and pipe whipped cream on top of each cake. Top with grated chocolate and serve warm.
From newspaper article by Teresa Gubbins, Universal Press Syndicate, in the Buffalo News, June 1998. Typed for you by Joan MacDiarmid.
From: Joan Macdiarmid Date: 09-13-98 (06:18) Doc's Place Bbs Online. (253) Cooking
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