8 ounces semisweet or bittersweet chocolate, chopped
4 large eggs
1/2 pound (2 sticks) unsalted butter, chopped
4 tbsp flour
1/2 cup sugar
1 tsp ground nutmeg 1/2 tsp ground cinnamon Raspberries and whipped cream for garnish (optional)
Preheat the oven to 350 F.
4 large eggs
1/2 pound (2 sticks) unsalted butter, chopped
4 tbsp flour
1/2 cup sugar
1 tsp ground nutmeg 1/2 tsp ground cinnamon Raspberries and whipped cream for garnish (optional)
Preheat the oven to 350 F.
Grease eight 4 ounce cake molds or ramekins.
Over a double boiler, melt the chocolate and butter, stirring constantly.
Once they are completely melted, set aside and cool.
Combine the sugar and eggs and whisk until pale and fluffy.
Stir the chocolate mixture into the egg mixture until completely blended.
Whisk in the flour, nutmeg, and cinnamon and mix well.
Pour the batter into the cake molds and bake for 8 minutes.
1 pint heavy cream
2 tbsp confectioners’ sugar
1 tsp vanilla extract
Begin to whip the cream.
As the cream begins to thicken, add confectioners’ sugar, vanilla, and a few grains salt.
Remove the lava cakes from the oven and cool for 2 minutes. Run a knife around the edges, invert the molds onto individual dessert plates, top with whipped cream and raspberries; serve immediately.
Comments
Post a Comment