We had our first Relief Society Enrichment Food Group evening. Chris Hickson hosted this event at her home, which is gorgeous. She demonstrated how to make Chocolate Molten Lava Cakes, just in time for Valentine's day. Chris is SO darling, even eight months pregnant! And the chocolate molten lave cakes, well, how do you think they tasted? Delicious!! Complete with homemade raspberry sauce and homemade chocolate sauce and ice cream. Mm, Mm, Mm.
Chris stirring the magic mixture.
Eating chocolate with friends.
Watch out Rachael Ray. We've got Chris Hickson!
Pouring the 'magic mixture' into cupcake trays.
The finished product, complete with homemade raspberry and chocolate sauce, fresh raspberries and, of course, ice cream. Thank, Chris. This was so much fun!! *Chocolate Molten Lava Cakes*
4 (1 oz) squares of unsweetened chocolate
4 (1oz) squares of semisweet chocolate
10 T butter
1/2 c flour
1 1/2 c confectioner's sugar
3 lg eggs
3 egg yolks
1 T vanilla
Preheat oven to 425 degrees. Grease 6 (6oz) custard cups (Last night Chris used a muffin pan instead to make them smaller and she got 12 out of the batch, they were the perfect size for a single serving.) Microwave butter and chocolate, or melt in a double boiler. Add flour and sugar. Stir in the eggs and yolks until smooth. Add vanilla.
Divide batter evenly among cups (fill them up, because they do not raise). Bake 14 minuets (6 min if you are doing muffin pan size). The edges should be firm but the center will be runny and glossy. Run a knife around the edges to loosen and invert onto dessert plates.
You can top the cakes with raspberry sauce or chocolate-caramel fondue. We also had them served with ice cream.
*Raspberry Sauce*
1 (10 oz) pkg. frozen raspberries w/ sugar, thawed
3 T raspberry jam
1 T fresh lemon juice
Strain raspberries - reserve 1/4 c juice. Puree fruit w/ reserved juices and jam. Strain to press out seeds.
*Chocolate-Caramel Fondue*
1 (14 oz)sweetened condensed milk
1 (12 1/4 oz) jar caramel ice cream topping
3 (1oz) squares unsweetened chocolate
Heat in fondue pot, or over stove on low to med heat stirring frequently.
4 (1 oz) squares of unsweetened chocolate
4 (1oz) squares of semisweet chocolate
10 T butter
1/2 c flour
1 1/2 c confectioner's sugar
3 lg eggs
3 egg yolks
1 T vanilla
Preheat oven to 425 degrees. Grease 6 (6oz) custard cups (Last night Chris used a muffin pan instead to make them smaller and she got 12 out of the batch, they were the perfect size for a single serving.) Microwave butter and chocolate, or melt in a double boiler. Add flour and sugar. Stir in the eggs and yolks until smooth. Add vanilla.
Divide batter evenly among cups (fill them up, because they do not raise). Bake 14 minuets (6 min if you are doing muffin pan size). The edges should be firm but the center will be runny and glossy. Run a knife around the edges to loosen and invert onto dessert plates.
You can top the cakes with raspberry sauce or chocolate-caramel fondue. We also had them served with ice cream.
*Raspberry Sauce*
1 (10 oz) pkg. frozen raspberries w/ sugar, thawed
3 T raspberry jam
1 T fresh lemon juice
Strain raspberries - reserve 1/4 c juice. Puree fruit w/ reserved juices and jam. Strain to press out seeds.
*Chocolate-Caramel Fondue*
1 (14 oz)sweetened condensed milk
1 (12 1/4 oz) jar caramel ice cream topping
3 (1oz) squares unsweetened chocolate
Heat in fondue pot, or over stove on low to med heat stirring frequently.
This is going to be such a great fun group!!
ReplyDeleteThat looks so good. I'm so glad I came across this recipe. I've copied it and hope to make it soon. Thanks for sharing. I'll have to remember to enjoy it with friends to get the full affect. :)
ReplyDeleteBy the way, we have the same countertop. Fun!