I have a prior recipe for lava cakes on this blog and I think I do like this one better, though I wonder if it is an issue of using ramekins this time instead of a muffin tin. I had some ramekins on this go around and the batter fit nicely into six, but I think I cooked them too long because I got distracted talking, and they weren't burnt or anything but didn't flow. The way they are supposed to when you cut inside. It was more of a slight ooze. Better luck next time. Still delicious. :)
Also, I tried to make the mint chocolate fudge sauce blogged last Valentine's Day, and I've decided it is a bust. It just is too thick and not saucy enough. Maybe I'm cooking it too long too? Sorry sauce. It was fun to know ye, but I think there's a better fit out there.
From the NYTimes: http://www.nytimes.com/2005/12/14/dining/141nrex.html
Ingredients:
4 T. soft unsalted butter, more for greasing dishes
12 oz. bittersweet or semisweet chocolate (preferably with 70 percent cocoa solids)
4 large eggs
Salt
3/4 C. superfine sugar
1 tsp. vanilla extract
1/3 C. flour
Directions:
1. Place a baking sheet on center rack in oven and heat oven to 400 degrees. Butter insides of six 6-ounce heatproof glass or ceramic baking dishes. (If using soufflé dishes, line bottoms with parchment paper; dishes with flared sides will not need lining.)
2. In a small saucepan over low heat or in a microwave oven, melt chocolate; set aside to cool slightly.
3. In a medium bowl, beat eggs together with a pinch of salt until frothy; set aside.
4. Using an electric mixer, cream together 4 tablespoons butter and the sugar. Gradually add egg mixture, then vanilla. Add flour and mix well. Add chocolate and blend until smooth.
5. Divide batter among six baking dishes and arrange them on baking sheet hot from the oven. Bake until firm and dry on surface, 10 to 12 minutes. Remove dishes from oven and immediately invert cakes onto small plates or shallow bowls. Serve hot.
Yield: Six servings.
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