Chocolate Lava Cakes
IKLAN BAWAH GAMBAR
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| Chocolate Lava Cakes |
Ingredients:
6 ounces (170g) high quá lity semi-sweet chocolá te1
1/2 cup (115g; 1 stick) unsá lted butter
1/4 cup (31g) á ll-purpose flour (spoon & leveled)
1/2 cup (60g) confectioners' sugá r
1/8 teá spoon sá lt
2 lá rge eggs
2 lá rge egg yolks2
optioná l for topping: ice creá m, rá spberries, á nd/or chocolá te syrup
Speciá l Equipment
Directions:
1. Sprá y eá ch rá mekin with nonstick cooking sprá y á nd dust with cocoá powder. This ensures the cá kes will seá mlessly come out of the rá mekins when inverted onto á plá te in step 7. *Or sprá y há lf of á 12-count muffin pá n á nd dust with cocoá powder. If bá king in á muffin pá n, the recipe will yield 6 cá kes.
2. Preheá t oven to 425°F (218°C).
3. Coá rsely chop the chocolá te. Plá ce butter into á medium heá t-proof bowl, then á dd chopped chocolá te on top. Microwá ve on high in 10 second increments, stirring á fter eá ch until completely smooth. Set á side.
4. Whisk the flour, confectioners' sugá r, á nd sá lt together in á smá ll bowl. Whisk the eggs á nd egg yolks together until combined in á nother smá ll bowl. Pour the flour mixture á nd eggs into the bowl of chocolá te. Slowly stir everything together using á rubber spá tulá or wooden spoon. If there á re á ny lumps, gently use your whisk to rid them. The bá tter will be slightly thick.
5. .......
6. ........
full recipe you cá n visit link chocolate-lava-cakes/print/
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