mariadnoca
Moderator
Warm Chocolate Lava Cakes
8 ounces semi-sweet chocolate or 1 1/2 cups chocolate chips
1 cup butter (225 grams or 8 ounces or 2 sticks)
5 egg yolks
4 whole eggs
3/4 cup sugar (150 grams or 5 1/4 ounces)
1 tablespoons vanilla
1/3 cup all purpose flour (45 grams or 1 1/2 ounces)
Preheat the oven to 375 degrees or 350 degrees if using dark pans. Spray 6 Texas muffin pans generously with a releasing agent. Set aside.
Melt the chocolate and the butter in the top of a double boiler or in a microwave oven until the chocolate is melted. Whisk together until smooth. Let sit for 10 minutes to cool somewhat. Whisk the eggs and whole eggs together. Whisk in the chocolate mixture. Add the sugar and vanilla and whisk to combine well. Lastly, whisk in the flour. Divide among the 6 tins. The batter will come almost to the top. Bake for 18 to 22 minutes until the outer edges are just set but the middle is still soft.
Bailey’s Sauce
1/4 cup 40% or heavy cream
1/4 cup Bailey’s Irish Cream
4 ounces milk chocolate (chips are fine
Combine the cream and Bailey’s in a small saucepan. Heat until simmering but do not boil. Submerge the chocolate under the cream for several minutes to melt the chocolate. Whisk to smooth. Yield: 7/8 cup sauce.
Serve these Warm Chocolate Lava Cakes upside down warm with warm sauce.
https://pastrieslikeapro.com/2017/12/warm-chocolate-lava-cakes-with-baileys-sauce-2/
8 ounces semi-sweet chocolate or 1 1/2 cups chocolate chips
1 cup butter (225 grams or 8 ounces or 2 sticks)
5 egg yolks
4 whole eggs
3/4 cup sugar (150 grams or 5 1/4 ounces)
1 tablespoons vanilla
1/3 cup all purpose flour (45 grams or 1 1/2 ounces)
Preheat the oven to 375 degrees or 350 degrees if using dark pans. Spray 6 Texas muffin pans generously with a releasing agent. Set aside.
Melt the chocolate and the butter in the top of a double boiler or in a microwave oven until the chocolate is melted. Whisk together until smooth. Let sit for 10 minutes to cool somewhat. Whisk the eggs and whole eggs together. Whisk in the chocolate mixture. Add the sugar and vanilla and whisk to combine well. Lastly, whisk in the flour. Divide among the 6 tins. The batter will come almost to the top. Bake for 18 to 22 minutes until the outer edges are just set but the middle is still soft.
Bailey’s Sauce
1/4 cup 40% or heavy cream
1/4 cup Bailey’s Irish Cream
4 ounces milk chocolate (chips are fine
Combine the cream and Bailey’s in a small saucepan. Heat until simmering but do not boil. Submerge the chocolate under the cream for several minutes to melt the chocolate. Whisk to smooth. Yield: 7/8 cup sauce.
Serve these Warm Chocolate Lava Cakes upside down warm with warm sauce.
https://pastrieslikeapro.com/2017/12/warm-chocolate-lava-cakes-with-baileys-sauce-2/