• Chocolate Lava Cakes With Coffee Custard Sauce

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    • 6 1/2 ounce bittersweet (not unsweetened) or possibly semisweet chocolate minced
    • 3 Tbsp. unsalted butter
    • 1 pch salt
    • 4 lrg egg yolks
    • 4 Tbsp. sugar
    • 2 lrg egg whites Coffee Custard Sauce (see recipe) Whipped cream (optional)


    1. Preheat oven to 425 degrees. Butter four 3/4-c. custard c.. Dust with flour; shake out excess.
    2. Combine chocolate, butter and salt in top of double boiler set over simmering water. Stir till chocolate is melted and mix is smooth. Remove from over water. Cold 10 min.
    3. Beat egg yolks and 3 Tbsp. sugar in large bowl till thick and light, about 2 min. Mix in chocolate mix. Using electric mixer fitted with clean, dry beaters, beat egg whites and 1 Tbsp. sugar in medium bowl till stiff but not dry. Gently fold whites into chocolate mix in 3 additions. Divide batter among prepared c..
    4. Place custard c. on baking sheet. Bake till cakes are puffed but still soft in center, about 11 min. Transfer baking sheet to rack; cold cakes 1 minute.
    5. Using small knife, cut around sides of cakes to loosen. Place plates on top of c.. Invert cakes onto plates; remove c.. Spoon Coffee Custard Sauce around cakes. Top with whipped cream, if you like.
    6. This recipe yields 4 servings.

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