It’s exceptional how such a lot of humans love chocolate desserts. One of my favorite is the "Red Lobster Chocolate Lava Cakes". It’s sooooo scrumptious!
If you are like me, I urge you to try this recipe when you have time. You’ll fall in love with it. Trust me… 🙂
So here it’s far:
Red Lobster Chocolate Lava Cakes
Number of servings: 6 humans
Ingredients:
- Nonstick cooking spray
- 6 (1 ounce) squares semisweet chocolate, coarsely chopped
- 10 tablespoons unsalted butter or margarine, at room temperature
- half of cup granulated sugar
- half cup flour
- 3 tablespoons unsweetened cocoa powder
- three/four teaspoon baking powder
- 3 big eggs, at room temperature
- 1 (10 ounce) package deal frozen raspberries thawed, puréed in blender
- Fresh raspberries, non-compulsory
- half cup heavy cream, softly overwhelmed
- Fresh mint sprigs, elective
- Confectioners’ sugar for dusting, optional
Instructions
1. Spray interior 6 character custard cups or soufflé dishes with nonstick cooking spray; then set aside. In small heavy saucepan over low warmness, soften chocolate, stirring till clean. Add butter and sugar; stir until melted.
2. Pour chocolate aggregate into large bowl. In small bowl, blend collectively flour, cocoa, and baking powder.
Three. With electric powered mixer at medium-excessive velocity, beat chocolate mixture; add eggs and flour combination; beat approximately 6 minutes till thickened. Divide aggregate evenly among organized dishes; cover with plastic wrap. Freeze at the least 2 hours or overnight.
4. Heat oven to 375 levels F.
5. Remove and discard plastic from frozen cakes. Bake 15 to 18 mins, till edges are set and center is moist. Cool desserts slightly before inverting onto serving platters.
Miam miam! 🙂
Enjoy!
© 2006. Joana Steele.