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---------- Recipe via Meal-Master (tm) v8.05
Title: Mini Chocolate Cakes with White Chocolate Lava
Categories: Cheesecakes, Chocolate
Yield: 1 servings
1 c Unsalted butter; softened
1/2 c Sugar
3 Eggs
3 Egg yolks
1 lb Bittersweet chocolate;
-melted
1 c Flour
1 c Toasted ground pecans
1 ts Pure vanilla extract
6 oz White chocolate
= in 1-oz pieces
3/4 c Heavy cream; whipped
2 oz Bittersweet chocolate;
-grated
Recipe by: Caprial's Cafe--on PBS TV
These cakes are more like brownies, with a chunk of white
chocolate in the middle of each. They are really at their
best when served warm.
Preheat oven to 350. Using an electric mixer with a whisk
attachment, cream butter and sugar together on high speed
until light and fluffy, about 5 minutes. Add eggs and egg
yolks, one at a time, mixing well after each addition.
Continue to mix until the egg mixture is lemon colored,
about 3 minutes more. Lower the mixer speed and add the
melted chocolate. Stop and scrape down the sides and then
continue to mix. Add flour, nuts, and vanilla and mix just
until the batter comes together.
Distribute the batter among six 8-ounce well-greased
ramekins. Place the ramekins on a baking sheet and bake for
15 minutes. Remove from oven. Place a 1-ounce piece of
white chocolate into the middle of each half-baked cake.
Return cakes to oven and bake for another 10 to 15 minutes,
or until a knife inserted in the side comes out clean. Do
not insert the knife into the center or you will hit the
white chocolate.
Let cakes cool for about 10 minutes, then invert onto a
plate and pipe whipped cream on the top of each cake. Top
with grated chocolate and serve warm. Serves six. Ask
Caprial
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