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Red Lobster Chocolate Lava Cakes
Nb persons: 6
Yield:
Preparation time:
Total time:
Source: recipegoldmine.com
| Nonstick cooking spray | |
| 6 (1 ounce) squares | semisweet chocolate, coarsely chopped |
| 10 tablespoons | unsalted butter or margarine, at room temperature |
| 1/2 cup | granulated sugar |
| 1/2 cup | flour |
| 3 tablespoons | unsweetened cocoa powder |
| 3/4 teaspoon | baking powder |
| 3 large | eggs, at room temperature |
| 1 (10 ounce) package | frozen raspberries thawed, purČed in blender |
| Fresh raspberries, optional | |
| 1/2 cup | heavy cream, softly beaten |
| Fresh mint sprigs, optional | |
Confectioners' sugar for dusting, optional
Spray inside 6 individual soufflČ dishes or custard cups with nonstick cooking spray; set aside. In small heavy saucepan over low heat, melt chocolate, stirring until smooth. Add butter and sugar; stir until melted.
Pour chocolate mixture into large bowl. In small bowl, mix together flour, cocoa, and baking powder.
With electric mixer at medium-high speed, beat chocolate mixture; add eggs and flour mixture; beat about 6 minutes until thickened. Divide mixture evenly among prepared dishes; cover with plastic wrap. Freeze at least 2 hours or overnight.
Heat oven to 375 degrees F.
Remove and discard plastic from frozen cakes. Bake 15 to 18 minutes, until edges are set and center is moist. Cool cakes slightly before inverting onto serving platters.
Servings: 6
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