Rich, elegant, delicious…all describe this dessert for a very special occasion. This recipe is from Paula Deen, apparently before she began her reduced sugar/low fat diet! To her credit she ‘same clean’ regards to her diagnosis of Type2 Diabetes. EVERYTHING IN MODERATION…that was even Julia Child’s mantra about butter.
So make this simple, wonderful dessert…just don’t make it every day! Once you cut into this exquisite bite it is easy to see why they call it “lava” cake. It really does erupt like a volcano!
MOTLEN LAVA CAKES
6 (1 ounce) squares bittersweet chocolate
2 (1 ounce) squares semisweet chocolate
1 1/4 sticks salted butter (10 Tbsp.)
1/2 cup flour
1 1/2 cups confectioners’ sugar
3 large eggs
3 egg yolks
1 tsp. vanilla extract
2 Tbsp. orange liqueur
Preheat oven to 425 degrees. Grease 6 (6 ounce) custard cups. Melt the chocolates and butter in the microwave or slowly on top of the stove in a double boiler, which is what I did. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm, but the center will be runny. Cool slightly on a rack. Run a knife around the edges to loosen and invert onto dessert plates.
I made this for my husband’s birthday last year. He loved it!
It is so chocolatey that a little vanilla ice cream or whipped cream is the perfect complement.
Spring is right around the corner.
Loving our warm and sunny Arizona days and cool nights. Spring flowers are beginning to bloom!
This purple verbena helped herself to our yard.
The Goodding verbena variety grows wild throughout southern Arizona.
|Carolina Jasmine…this one we planted!
UNTIL NEXT TIME…
|The Penstemmon also cultivated naturally.
Things grow where they want to grow!
|We planted the Gerbera Daisy several years ago and each spring it returns!
This hearty daisy comes in shades from soft pink to brilliant orange, crimson red, and golden yellow.