Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenCakesandfrostings - Cake Chocolate Lava Cakes With Coffee Custard Sauce
Famous Authors (View All Authors)
Cakesandfrostings - Cake Chocolate Lava Cakes With Coffee Custard Sauce Post by :KennyMc Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2384

Click below to download : Cakesandfrostings - Cake Chocolate Lava Cakes With Coffee Custard Sauce (Format : PDF)

Cakesandfrostings - Cake Chocolate Lava Cakes With Coffee Custard Sauce

6 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3 tablespoons unsalted butter
Pinch of salt
4 large egg yolks
4 tablespoons sugar
2 large egg whites
Coffee Custard Sauce, recipe follows
Whipped cream (optional)


Preheat oven to 425° F. Butter four 3/4-cup 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 over water. Cool 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 3 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

3 large egg yolks
1/4 cup sugar
1 cup whipping cream
1 teaspoon instant coffee powder
1 1/2 teaspoons coarsely ground espresso beans


Beat yolks and sugar in medium bowl until thick and light yellow, about 2 minutes. Bring cream to simmer in heavy medium saucepan. Gradually whisk hot cream into 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 clean medium bowl. Add coffee powder; stir until dissolved. Stir in ground espresso beans. Refrigerate until cold, whisking occasionally, about 1 hour. (Sauce can be prepared 1 day ahead. Cover and keep refrigerated.)
Serves 4

Bon Appetit
June 1998
RSVP; The Fish House, Stanley Park, Vancouver
If you like this book please share to your friends :
NEXT BOOKS

Cakesandfrostings - Cake Chocolate Layer Cake 1040 Cakesandfrostings - Cake Chocolate Layer Cake 1040

Cakesandfrostings - Cake Chocolate Layer Cake 1040
Line 1. Butter, a minimum of half a pound (8 oz.), but not to exceed 1 (one) pound. (See line 4.) Line 2. Sugar, light brown or white, unless you or your spouse had a financial account in a foreign country in 1990, in which case dark brown sugar must be used. Do not substitute molasses or honey. Use 1 (one) cup and adjust to taste. Line 3. Eggs, six or half a dozen, whichever is greater. Line 4. Semisweet chocolate, 6 oz. Nonfarm families may choose the optional method of using cocoa powder. If you elect the Cocoa Method, add
PREVIOUS BOOKS

Cakesandfrostings - Cake Chocolate Lava Cakes Recipes By Becky Cakesandfrostings - Cake Chocolate Lava Cakes Recipes By Becky

Cakesandfrostings - Cake Chocolate Lava Cakes Recipes By Becky
Source: I can't believe it's not butter 6 tablespoons I CAN'T BELIEVE IT'S NOT BUTTER!® Spread 3 squares (1 ounce each) bittersweet or semi-sweet chocolate, cut into pieces 1/2 cup granulated sugar 6 tablespoons all-purpose flour Pinch salt 2 large eggs 2 large egg yolks 1/4 teaspoon vanilla extract Confectioners sugar Preheat oven to 425°F. Line bottom of four (4-ounce) ramekins* or custard cups with waxed paper, then grease; set aside. In medium microwave-safe bowl, microwave I Can't Believe It's Not Butter! Spread and chocolate at HIGH (Full Power) 45 seconds or until chocolate is melted; stir until smooth. With wire
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT