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Chocolate Lava Cake with Coffee Creme Anglaise

Submitted by: Mary on 03/09/2006
15335 views
2.47 avg rating
176 votes
 
 
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Ingredients

Butter at room temperature for buttering the pans
Cocoa powder for dusting the pans
6 1/2 ozs Bittersweet chocolate, chopped into 1/2-inch pieces
3 T Unsalted butter
Pinch sea salt
4 Large egg yolks
1/4 C Splenda
2 Large egg whites
1 Recipe Coffee Creme Anglaise (recipe follows)
COFFEE CREME ANGLAISE:

5 Large egg yolks
1/2 C Splenda
1 C Half-and-half
1 C Heavy cream
1 t Instant coffee
1 T Espresso coffee beans, coarsely ground

Directions

CAKES:



Assemble six 4- by 2-inch nonstick tart pans, preferably smooth-sided with removable bottoms, or six 4-inch (10-cm) disposable aluminum pie pans.

Thoroughly butter the insides of the pans and dust with cocoa. Tap out the excess.



Combine the chocolate, unsalted butter and pinch of salt in a large, heatproof bowl. Place over a pot of simmering water and stir occasionally until the chocolate is almost completely melted. Remove from the heat and stir until the chocolate is smooth. Cool to room temperature.



Combine the egg yolks with all but 1 T of the splenda and beat with an electric mixer or by hand at high speed for about 2 minutes, until the mixture thickens and becomes lighter in color. Fold the cooled chocolate mixture into the egg yolks until smoothly combined.



With clean beaters, whip the egg whites with the remaining 1 T of splenda until soft peaks form. Stir 1/3 of the egg whites into the chocolate mixture. Fold the remaining egg whites into the chocolate mixture.



Spoon the batter into the prepared tart tins. If you are not baking the Lava Cakes immediately, cover with plastic wrap and refrigerate for up to 8 hours.



Preheat the oven to 425 degrees F. Place the cakes well apart on a baking sheet and bake for 8 minutes, or 9 minutes if the cakes have been refrigerated. The centers will be jiggly. Remove from the oven and carefully loosen the tarts with a small knife. Flip the cakes over onto individual plates and remove the pans.



Serve with Coffee Creme Anglaise poured around the Lava Cakes, and unsweetened whipped cream if you wish.



COFFEE CREME ANGLAISE:



In a large bowl, beat the egg yolks and splenda together until well combined.



Place the creams in a large, heavy saucepan and bring to a full frothy boil. Remove from the heat and slowly pour 1/4 of the cream into the yolk mixture, stirring constantly, then stir in the remaining cream. Pour through a sieve into a clean bowl. Stir in the instant coffee until dissolved, then the coarsely ground espresso beans. Place in the fridge and stir every 10 minutes until the mixture is cold. Cover with plastic wrap. Keeps for 4 days, refrigerated.

Servings

6

Calories

7

Time to prepare

30 minutes

Difficulty

Easy
 

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