| Here's a slightly radical recipe for chocolate molten | | | | 3 squares (1 ounce each) semisweet chocolate, |
| lava cake. The creamy melted caramels are a | | | | coarsely chopped |
| show-stopping surprise! | | | | 3 eggs |
| Molten Lava Chocolate Cake | | | | 7 egg whites |
| Ingredients: | | | | 1 cup confectioner's sugar |
| 1-1/4 cup butter | | | | 1/2 cup packed brown sugar |
| 3/4 cup semisweet chocolate chips | | | | 1-1/2 teaspoons vanilla extract |
| 4 medium eggs | | | | 1/3 cup all-purpose flour |
| 1/2 cup sugar | | | | 1/8 teaspoon salt |
| 3/4 cup flour | | | | Directions: |
| 12 caramel candies | | | | Place the butter, cocoa and chocolate in a |
| 1/4 cup evaporated milk, divided | | | | microwave-safe bowl. Microwave, uncovered, at |
| Directions: | | | | 50 percent power for 20 seconds; stir. Microwave |
| Preheat oven to 325 degrees. Grease 12 muffins | | | | at 50 percent power 20 seconds longer; stir until |
| cups. | | | | smooth. Add the eggs, egg whites, confectioners' |
| Combine butter and chocolate chips in a double | | | | sugar, brown sugar and vanilla; mix well. Stir in |
| boiler. Cook, stirring continually, until chocolate is | | | | flour and salt until blended. Pour into seven |
| melted. Let stand to cool slightly. | | | | 6-ounce custard cups coated with nonstick |
| Combine eggs and sugar in a large bowl. Beat with | | | | cooking spray. |
| an electric mixer set at medium speed until | | | | Place custard cups on a baking sheet. Bake at |
| thickened, about five minutes. Add f lour gradually, | | | | 450 degrees for 10 to 12 minutes or until a |
| beating at low speed. Add chocolate mixture and | | | | thermometer inserted near the center reads 160 |
| beat until thick and glossy, about three minutes. | | | | degrees. Remove from the oven and let stand |
| Fill prepared muffin cups two-thirds full. Bake the | | | | for one minute. Run a knife around edge of |
| cakes for five minutes. | | | | custard cups; invert onto individual dessert plates. |
| Meanwhile, combine caramels and 2-tablespoons | | | | Serve immediately. |
| evaporated milk in a double boiler. Cook, stirring | | | | Yield: 7 servings |
| continually, until caramels are melted. Spoon 2 | | | | Chocolate Charlotte: |
| teaspoonfuls of caramel mixture into each muffin | | | | Soak a quarter of a package of gelatine in |
| cup. Bake for eight minutes longer. Invert cakes | | | | one-third of a cupful of cold water for two hours. |
| onto individual serving plates. | | | | Whip one pint of cream to a froth, and put it in a |
| Stir remaining evaporated milk into remaining | | | | bowl, which should be placed in a pan of ice-water. |
| caramel mixture. Serve with warm cakes. | | | | Put half an ounce of shaved chocolate in a small |
| Goes well with flavored coffee for the adults, and | | | | pan with two tablespoonfuls of sugar and one of |
| chocolate milk for the kids. | | | | boiling water, and stir over the hot fire until |
| Note: | | | | smooth and glossy. Add tothis a gill of hot milk |
| To melt the chocolate chips and butter in a | | | | and the soaked gelatine, and stir until the gelatine |
| microwave oven, use the defrost setting and | | | | is dissolved. |
| microwave, stirring mixture occasionally, for about | | | | Sprinkle a generous half cupful of powdered sugar |
| four minutes. | | | | over the cream. Now add the chocolate and |
| Lighter Molten Lava Cakes: | | | | gelatine mixture, and stir gently until it begins to |
| This version contains 40 percent fewer calories, | | | | thicken. Line a quart charlotte-mould with lady |
| and 60 percent less fat and cholesterol than the | | | | fingers, and when the cream is so thick that it will |
| original recipe! | | | | just pour, turn it gently into the mould. |
| Ingredients: | | | | Place the charlotte in a cold place for an hour or |
| 1/3 cup butter, cubed | | | | more, and, at serving time, turn out on a flat dish. |
| 1/3 cup baking cocoa | | | | |