Chocolate Lava Cakes With Coffee Custard

Chocolate Lava Cakes With Coffee Custard

If you are looking for a special presentation or something for a special occasion, try the Lava Cakes and collect the compliments!

Ingredients:

6 1/2 ounces bittersweet (not unsweetened)chocolate or semi sweet chocolate, chopped

3 tablespoons sugar

Pinch of salt

***

4 large egg yolks

4 tablespoons sugar

2 large egg whites

***

Coffee Sauce: recipe follows directions for Lava Cakes.

***

Directions:

Preheat oven to 425 degrees. Butter four 6 ounce custard cups, dust with flour, shake out excess. Combine chocolate, butter and salt in top of double boiler set over simmering water. Stir until chocolate is melted and mixture is smooth. Remove from heat. Cool for 10 minutes.

***

Beat egg yolks and 3 Tablespoons sugar in large bowl until thick and light, about 2 minutes. Fold in chocolate mixture. Using electric mixer fitted with clean, dry beaters, beat egg whites and 1 Tablespoon sugar in medium bowl until stiff but not dry. Gently fold whites into chocolate mixture in three additions. Divide batter among prepared cups.

***

Place custard cups on baking sheet. Bake until cakes are puffed but still soft in center, about 11 minutes. Transfer baking sheet to rack; cool cakes 1 minute.

***

Using small knife, cut around sides of cakes to loosen. Place plates on top of cups. Invert cakes onto plates; remove cups. Spoon Coffee Custard Sauce around cakes. Top with whipped cream if desired.

***

Coffee Custard Sauce;

Ingredients:

3 large egg yolks

1/4 cup sugar

1 cup whipping cream

2 teaspoons instant coffee

***

Directions:

Beat egg yolks and sugar in bowl until thick and light yellow in color, about 2 minutes. Bring whipping cream to simmer in heavy medium saucepan. Gradually whisk hot cream into egg yolk mixture. Return mixture to same saucepan. Stir over medium low-heat until sauce thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Strain mixture into a clean bowl. Add instant coffee and stir until coffee is dissolved. Cool sauce at least one hour. Can be made one day ahead.