Chocolate Lava Cake
|Sifted cake flour||1 Cup (16 tbs)|
|Dark semi sweet chocolate||1 Cup (16 tbs)|
|Eggs||3 , separated|
|Cream of tartar||1 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Heavy cream||2 Tablespoon|
|Dark semisweet chocolate||1 Cup (16 tbs)|
Chocolate Lava Centers:
Heat heavy cream and pour over the chocolate pieces and whist until the mixture blends well.
Add butter to the mix and stir well.
Refrigerate the mixture and remember to whist it every few minutes to get a frosting like consistency.
Keep them refrigerated until ready to use. The mix should not get firm, rewarm the mold if it gets slightly firm and again refrigerate for a few minutes.
Melt chopped chocolate pieces and butter in a sauce pan. Remove from heat.
To this stir in vanilla extract and egg yolks (3) and keep stirring until the mixture is smooth.
Blend well the sifted cake flour.
In a metal bowl, whip egg whites until soft and add salt and cream of tartar. Also sprinkle sugar while stirring continuously.
Fold 1/3rd of the egg whites into the chocolate mixture using rubber spatula. Continue doing the same with the rest of the mix.
Pour the batter into large "non-stick" muffin tins, remember only to fill it ¾.
To create the molten lava center, push a Chocolate Lava Center into the center of each cake batter.
Bake at 375F degrees for 15 minutes. Over baking may spoil the cake.
Remove, wait 5 minutes, and unmold.