Feb 1, 2007

Cinnamon Chocolate Lava Cake

 
Cinnamon Chocolate Lava cake with LaVell's Vanilla Bean Ice Cream

6-1/2 ounces bittersweet chocolate, chopped (preferably 58 percent or higher on cocoa mass)
3 tablespoons unsalted butter
Pinch of salt
1 teaspoon cinnamon
4 large egg yolks
4 tablespoons sugar
2 large egg whites

Preheat oven to 425° F. Butter four 3/4-cup SoufflĂ© cups. Dust with flour; shake out excess. Combine chocolate, butter, salt and cinnamon on top of double boiler set over simmering water. Stir until chocolate is melted and mixture is smooth. Remove from water bath. Cool 10 minutes. Beat egg yolks and 3 tablespoons sugar in large bowl until thick and light, about 2 minutes. Fold in chocolate mixture. Using electric mixer fitted with clean, dry beaters, beat egg whites and 1 tablespoon sugar in medium bowl until stiff but not dry. Gently fold whites into chocolate mixture in two additions - one third, then the remaining thirds. Divide batter among prepared cups. Place custard cups on baking sheet. Bake until cakes are puffed but still soft in center, about 11 minutes. Transfer baking sheet to rack; cool cakes one minute. Using small knife, cut around sides of cakes to loosen. Place plates on top of cups. Invert cakes onto plates; remove cups. Place ice cream on side. Top with whipped cream, if desired.

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