Lave Baby Cakes

 

Ingredients:

Filling:

 

 

¾

Cup

Semisweet Chocolate Pieces

2

Tbl

Whipping Cream

Cakes:

 

 

1

Cup

Semisweet Chocolate Pieces

¾

Cup

Butter

3

 

Eggs

3

 

Egg Yolks

½

Cup

Sugar

1-1/2

Tsp

Vanilla

1/3

Cup

All-Purpose Flour

3

Tbl

Unsweetened Coca Powder

Chocolate Whipped Cream: (optional)

1

Cup

Whipping Cream

3

Oz

Bittersweet Or Semisweet Chocolate, Chopped

 

 

Sifted Confectioners Sugar For Dusting

Directions:

In a small saucepan, combine ¾ cup chocolate pieces and 2 tablespoons whipping cream. Cook and stir over low heat until chocolate is melted. Remove pan from heat. Cool, stirring occasionally. Chill in refrigerator for 3-45 minutes or until firm.

Lightly grease and flour six ¾ cup soufflé dishes or 6 ounce custard cups. Place dishes on a 15x10x1” baking pan; set aside.

In a medium saucepan cook and stir the 1 cup chocolate pieces and butter over low heat until melted. Remove from heat; cool.

Preheat oven to 400º. Form chilled filling into 6 equal balls set aside.

In a large bowl beat the eggs, egg yolks, sugar and vanilla with an electric mixer on high speed  for 5 minutes or until lemon colored. Beat in chocolate-butter mixture on medium speed. Sift the flour and cocoa powder over mixture; beat on low speed until just combined. Fill prepared dished with about 1/3 cup of batter. Place 1 ball of filling into each dish. Spoon remaining batter into dishes. Bake for 13 minutes or until cakes feel firm at edges. Cool in dishes 2-3 minutes. Using a knife, loosen cakes from side of dishes. Invert onto dessert plates. Dust with confectioners sugar, if desired serve with chocolate whipped cream.

Chocolate Whipped Cream: In a small saucepan combine ¼ cup whipping cram and 3 ounces chopped chocolate. Heat over low heat, stirring constantly, until chocolate begins to melt. Remove from heat. Stir until smooth; cool.

In a small bowl beat the ¾ cup whipping cream until soft peaks form. Add the melted chocolate mixture beat just until combined.

**Note: To make ahead, after filling dishes, cover and chill in refrigerator until ready to bake. Let stand at room temperature for 30 minutes before baking.

 

Yields

6 servings

 

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