"Doris Night" > wrote in message
...
> On Thu, 19 Feb 2015 07:46:53 -0800, sf > wrote:
>
>>On Thu, 19 Feb 2015 07:36:11 -0800 (PST), Bryan-TGWWW
> wrote:
>>
>>> On Tuesday, February 17, 2015 at 7:50:29 PM UTC-6, Brooklyn1 wrote:
>>> > jinx the minx wrote:
>>> > >
>>> > >You don't need to use boxed cake/jello/pudding mixes! My mom used to
>>> > >make
>>> > >the pudding ones with homemade cake and pudding. Google for Kraft
>>> > >brand
>>> > >recipes to get the gist.
>>> >
>>> > This is my favorite cake:
>>> > http://www.cooksinfo.com/tunnel-of-fudge-cake
>>>
>>>
>>>
>>That is not an example of pudding cake. It's simply an undercooked
>>chocolate cake. I like the individual "lava cake" version. Don't
>>know why I haven't ever made them myself, they're certainly easy
>>enough - I just haven't.
>
> I made molton chocolate cakes for DH and me on Valentines day. It was
> the first time I'd ever made them, and also the first time we had even
> eaten them! They came out perfectly, and was extremely easy to put
> together. I like the fact that you can scale the recipe down for only
> 2 servings.
>
> I used this recipe:
> http://www.foodandwine.com/recipes/m...s-vongerichten
>
> Doris
I got this out of the paper recently and was going to try it for the next
special occasion, but the recipe you used sounds very easy and good, so will
try that first.
From Lori Bowles, Lodi
"One of the best desserts, in my humble opinion, is molten lava cake.
Because I
love it so much, I spent quite a bit of time researching recipes and
rejected
several as they were mostly shortcut versions. In order to recreate that
warm,
intensely chocolatey flavor, I knew that it would have to be from scratch.
The following formula captures chocolate as a smooth river that flows out
into a
satisfying pool with a cake that is half meringue and half-steamed pudding.
Pure
bliss. In addition, the almond flour in the cake provides protein, while
adding
very little carbohydrates and no gluten."
Melt my hearts
Filling
2 1/2 ounces semisweet or bittersweet chocolate (from baking bar)
2 tablespoons butter
1 tablespoon light corn syrup
1/4 teaspoon cherry flavoring
In a small heatproof glass dish, if using microwave, or in a double boiler,
melt
the 2 1/2 ounces chocolate, butter and corn syrup. Stir till smooth, then
cool
in refrigerator till mixture is solid enough to form six equal balls. Place
balls on plate and place in freezer for at least 30 minutes, preferably
longer.
(Filling can be made a day or two ahead, if more convenient)
Cakes
6 1/2 ounces semisweet or bittersweet chocolate
7 tablespoons butter (not margarine), diced
1/4 teaspoon salt, heaped
1/4 teaspoon almond extract
1 tablespoon vanilla
1 tablespoon water
4 large eggs, separated
1/3 cup all-purpose flour
1/2 cup almond flour (Bob's Red Mill; available locally or grind 1/2 cup raw
almonds to a fine texture in a food processor)
1 cup sugar, divided
Preheat oven to 350 degrees. Lightly grease an extra large cup muffin tin (1
cup
capacity/4 inches wide by 2 inches deep) and sprinkle lightly with more
almond
flour from bag. In a double boiler or in microwave, melt the 6 1/2 ounces
chocolate. Stir in butter till melted and mixture is smooth then immediately
add
almond extract, vanilla, water, egg yolks, flour, nut flour and 1/2 cup of
sugar. Stir until well blended.
In another bowl, beat egg whites until frothy. Add remaining 1/2 cup of
sugar
gradually and continue beating until soft peaks form. Fold half the egg
white
mixture into chocolate mixture, being sure to get all the way to the bottom
of
the bowl. Gently fold in remaining beaten egg whites.
Place a 1/2 cup of batter into each muffin cup. Gently smooth batter and
place
one frozen ball of filling on top. Top with batter to fill.
Bake for 20 to 25 minutes (check carefully after 15 minutes; they will puff
and
cracking will appear when done). Remove muffin tin from oven and let cakes
stand
for a minute or two while carefully and gently loosening them from cups.
Turn
out onto cooling rack. Serve immediately, with any decorative edibles you
would
like or just a dusting of powdered sugar. Serves 6