Molten Chocolate Cake | Molten Chocolate Cake Lava | Molten Chocolate Cake Recipe 2012

Molten Chocolate Cake Calories

It's always fun to serve individual cakes to family and friends. These little cakes big for brunches or dessert bars. And children, as well as the small and the great, love their own little cakes. The Chocolate Molten Cakes are reversed on serving plates and serve hot. The small fruits Cover Cheesecakes are very portable in their own little paper cups. Whether you prefer hot chocolate or cold cheesecake, you are sure to enjoy your own mini cake.

INDIVIDUAL melted chocolate VLA cupcakes

1/3 cup butter, cubed
1/3 cup cocoa powder
3 squares (1 oz each) semisweet chocolate, coarsely chopped
3 eggs
7 egg whites
1 cup confectioners' sugar
1/2 cup packed brown sugar
1 1/2 teaspoon vanilla extract
1/3 cup flour
1/8 teaspoon salt

Preheat the oven to 450 degrees. Place the butter, cocoa and chocolate in a microwave-safe bowl. Microwave the mixture at 50% power for 20 seconds, stirring until smooth. Add the eggs, egg whites, confectioners' sugar, brown sugar and vanilla. Stir well to mix. Stir in flour and salt until blended. Throw in seven 6-ounce custard cups coated with non-stick cooking spray. Place the custard cups on a baking sheet. Bake at 450 degrees for 10 to 12 minutes or until a thermometer near the center reads 160 degrees. Remove from the oven and let stand for 1 minute. Run a knife around the edge of the custard cups and turn on individual dessert plates. Serve immediately.

Molten Chocolate Cake Cocoa Powder

FRUIT covered TINY Cheesecakes

CRUST:
1 cup Graham cracker crumbs
2 tablespoons sugar
4 tablespoons butter, melted

Filling:
1 cup sugar
2 tablespoons lemon juice
3 pkgs (8-oz) cream cheese, softened
3 eggs
2 teaspoon vanilla

TOPPING:
1 can (21 oz) fruit pie filling of your choice cherry, peach, strawberry, blueberry,

Molten Chocolate Cake Dessert

Preheat the oven to 350 degrees. Line a 12-cup muffin tins with cupcake liners, set aside. Combine the graham cracker crumbs, 2 tablespoons sugar and the butter in a mixing bowl. Divide the mixture evenly between the lined muffin tins and press the crumbs to form a solid layer in each muffin liner. Bake for 3 to 5 minutes at 350 degrees. Cool completely. Reduce oven heat to 325 degrees. In the bowl of an electric mixer, beat cream cheese on medium-high speed until light and fluffy. Add 1 cup sugar and continue to beat until smooth. Scrape the inside of the bowl to the mixture in the bowl. Reduce the speed to low and add the eggs, lemon juice and vanilla, mixing just to incorporate. Fill cupcake liners 2/3 full with cream cheese mixture. Bake 20 to 25 minutes or until a knife in the middle place clean. Cool completely on a wire rack. Top with fruit filling and place in the refrigerator until ready to serve.

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Tin forms can be very expensive, so if you want in the form of a cake, why not opt ​​for a simple cake design and cut the design yourself? You really do not need any*special equipment for carving as ordinary household knives are fine, but bendy blades can be a bit awkward and are best avoided. All you really need is a knife with a serrated edge for carving fruit cakes, a long bladed knife for making larger cuts and a smaller one for finer details. The important thing to remember when cutting a cake is that the cake itself must be able to withstand the carving process. Some people freeze their cakes and then bring them back to room temperature before they began carving such technology will help solidify the cake, which can make carving easier. Personally, I prefer to work with a fresh cake, regardless of the carving problem I know that not too wet area in the center of the city when it is delivered to the customer.

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An important factor is the type of cake, such as those that are whisked, like a Genoese sponge for example, is light and full of air and if this kind of cake stacked on the air will be forced out and they will probably fall / collapse. Also remember to cut a thin layer of butter cream cake (crumb coating) will be needed, and that one feature of margarines is that they can easily be transferred directly from the fridge, but you need the crumb coating crust slightly so a firm margarine is preferable. Most of my cake designs are created from a mixture of different heavier sponge cake recipes or rich fruit cakes, both of which are ideal for carving because they are firm and close texture.

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Once you have finished carving and decorating the cake, do not waste the offcuts and left over crumbs as it can be used deserts, such as trifles, baked Alaska and truffles. Simple truffle recipe, Place all the cake leftovers (including cream / jam filling) in a blender and blend until smooth, add to it some coco powder to taste and mix again. Turn the mixture into a bowl and place in fridge to set, so you can handle. Take a teaspoon of the mixture and roll into small balls, if the cake crumbs refuse to hold together, and then just add a little more jam to the mixture, and then complete roll truffles in chocolate vermicelli and place in foil cases.