MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chocolate Lava Cake For Two
 Categories: Cakes, Chocolate, Desserts
      Yield: 2 Servings

      3 oz Bittersweet (70%-74% cacao)
           - chocolate (85 g); chopped
      3 tb Unsalted butter; in cubes,
           - more for the ramekin
      3 tb Granulated sugar; more for
           - the ramekin
      1 lg Egg
      1 lg Egg yolk
    1/2 ts Vanilla extract
    1/8 ts Kosher salt
      2 tb A-P flour
           Confectioners; sugar; to
           - serve

  Set oven @ 425°F/218°C and butter a 10 oz ramekin. Dust the
  buttered ramekin with granulated sugar.

  Combine the chocolate and 3 tb butter in a heat-safe bowl set over
  a pan of simmering water. Cook, stirring occasionally, until melted
  and smooth. (Alternatively, combine in a bowl and microwave in
  30-second blasts, stirring in between, until melted and smooth,
  about 1 minute.) Remove from the heat and set aside.

  In a medium bowl, combine the 3 tb sugar, egg, egg yolk, vanilla,
  and salt. Whisk vigorously until the mixture is thick, foamy and
  pale, about 2 minutes. Whisk in the flour until smooth.

  Using a spatula, add the chocolate to the egg mixture and stir
  gently until combined.

  Pour the mixture into the ramekin. Bake for 12 to 14 minutes or
  until the edges are set and puffed, but the center is still soft
  when lightly pressed. (You can also cover and refrigerate the
  batter up to a day in advance. Add an additional minute or 2 to
  baking time if you are baking the cake directly from the
  refrigerator.)

  Use an offset spatula or small knife to loosen the edges of the
  cake from the ramekin. Place a plate over the ramekin and carefully
  invert the warm cake. Use an oven mitt or clean kitchen towel to
  remove the ramekin, dust the cake with confectioners' sugar and
  serve with ice cream or whipped cream.

  Recipe by Yossy Arefi

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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