Monday's recipe (3/25/13) - Aimee Fortney's easy chocolate lava - WSMV Channel 4

Monday's recipe (3/25/13) - Aimee Fortney's easy chocolate lava cakes/souffles

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To honor our Jewish friends, I created this easy, inexpensive Chocolate Lava Cake. Passover is about having unleavened bread; so having nothing that rises. So no flour, no yeast. But to make this chocolate souffle/lava cake, the egg whites are what make this rise. Anyone can make chocolate lava cakes and with just a few ingredients, you will enjoy a most decadent, wonderful dessert. No need to wait for this treat on cruises or four-star resorts and restaurants. Now you can make it at home! Make sure you serve it immediately and have your guests present when you take it out of the oven, so they can see the beautiful presentation before it "falls." Dig your spoon into the center to enjoy the warm, "lava" goodness.

Makes 4 (6 ounce) ramekins

3 egg whites
3 Tablespoons sugar
1 3.5 oz chocolate bar (I like to use a dark chocolate)
2 Tablespoons butter +1 Tablespoon for buttering ramekins
3 egg yolks
1 Tablespoon brewed coffee
1 teaspoon vanilla

Butter the inside of each ramekin using the butter. Sprinkle a little amount (about 1/2 teaspoon) of sugar into each ramekin and tap it around. Beat egg whites and sugar until you have stiff peaks. Melt chocolate and butter in a bowl over a pot of simmering water. Set aside to cool and stir in coffee and vanilla. Stir in eggs, one at a time, stirring mixture. (This is why you want your chocolate mixture to be cooled, so that you do not have scrambled eggs). Fold in egg whites. Stir mixture gently together. Pour into each ramekin, and place on a cookie sheet. Bake at 375 for 15 minutes. Serve immediately.

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