I was searching my KA cookbook for something new and fun for dessert tonight...my family loves chocolate and I don't so this is a plus because I won't eat it! Anyway this recipe takes a long time and has a lot of steps but it smells delish. Next time I am going to make individual mini cakes in a muffin tin and not use the almond flavoring...maybe raspberry or vanilla. In the photo you can't tell that the liquid center is hot and warm and gooey, but it is!
Milk Chocolate Lava Truffle
4 ounces milk chocolate, finely chopped
2 Tbsp heavy cream
1 1/2 tsp butter
1 1/2 tsp rum or other flavoring**This is where I used almond extract....we did not care for it**
In a heatproof bowl combine the mils chocolate, cream, butter and flavoring. Place over 1 inch of simmering water and melt, stirring constantly until smooth and creamy. Remove from heat and set aside. Spray a salad plate with non stick cooking spray. Pour the melted chocolate onto the plate and refrigerate for at least 30 minutes.
4 ounces semi sweet chocolate, chopped
8 Tbsp butter
4 large eggs, separated
2/3 cup of sugar
1/4 cup of cocoa, sifted
1/2 tsp vanilla extract
1/4 tsp salt
Melt the chocolate and butter together in a heatproof bowl over simmering water until completely melted and smooth, remove from heat and set aside.
In a large mixing bowl beat the egg yolks with 1/3 cup of the sugar until they are thick, lemon-colored and fall in a ribbon from the beater. Add sifted cocoa, vanilla and salt to egg mixture. Stir until combined. Fold in the melted chocolate. In another bowl beat the egg whites with the remaining 1/3 cup of sugar into soft peaks. Fold these gently into the chocolate mixture 1/3 at a time taking care not to deflate the whites. Set aside 1 1/2 cups of the batter.
For a 9 inch cake
Pour the rest of the batter(minus the 1 1/2 cups) into a greased 9 inch cake pan and bake at 325 degrees for 15 minutes. After 15 minutes remove pan from oven. Peel the hardened chocolate truffle mixture from the plate and place it in the center of the cake, press very lightly. Cover the truffle completely with the rest of the batter, sealing it completely in the cake. Return the cake to the oven and bake for another 25 minutes until the cake pulls away from the from the edge of the pan and the top looks set. Remove from the oven and cool on a rack for 20 minutes.
Put a plate on top of the cake pan and then flip everything to invert the cake and then again to bring it right side up. Dust with powdered sugar and serve warm. Enjoy!
Flashback Friday – Chow Mein Chicken Salad
2 days ago