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A newsletter for the students, faculty and staff of the Collin College. Published monthly. For information or submissions, call 972.599.3142. Cougar News welcomes student and faculty submissions. Next deadline: May 10 All submissions are due by 5 p.m. on the due date. Photos cannot be returned. Text should be emailed to mrobinson@ccccd.edu or sent on disk. Please submit copy that is proofed, edited and saved in Word format. Cougar News staff: Lisa Vasquez, director; Mark Robinson, editor; Marcy Cadena-Smith, contributor; Dana Schmitz, contributor; Sydney Portilla-Diggs, campus correspondent; Stephanie Hall, student correspondent; Heather Darrow, special contributor; Sandy Suvannachakkham, special contributor; Kathryn Martin, special contributor; Nick Young, photographer and layout.
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Reciple of the Month -- Lava Baby Cakes
By Kathryn Martin
Special Contributor
Ingredients:
¾ cup semisweet chocolate pieces
2 tablespoons whipping cream
¾ cup butter
6 ounces semisweet chocolate pieces
3 eggs
3 egg yolks
1/3 cup granulated sugar
1 ½ teaspoons vanilla
1/3 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
powdered sugar (optional)
For filling, in a heavy saucepan combine the ¾ cup chocolate pieces and the whipping cream. Cook and stir over low heat until the chocolate melts. Remove the pan from the heat. Cool, stirring occasionally. Chill until firm or for 30-45 minutes.
Meanwhile, in a heavy medium saucepan cook and stir butter and the one cup chocolate pieces over low heat until melted. Remove from heat and cool.
Form chilled filling into six equal-size balls; set aside. Lightly grease and flour six ¾ cup souffle’ dishes or six-oz custard cups.
Place dishes or cups in a 15 x 10 x 1 inch baking pan; set aside. In a mixing bowl beat eggs, egg yolks, granulated sugar and vanilla with an electric mixer on high speed for five minutes or until lemon-colored.
Beat in chocolate-butter mixture on medium speed.
Sift flour and cocoa mixture; beat on low speed just until combined. Fill prepared dishes with about 1/3 cup batter.
Place one ball of filling into each dish. Spoon remaining batter into dishes. (To make ahead, after filling dishes, cover and chill until ready to bake or up to four hours. Let stand at room temperature 30 minutes before baking.) Bake at 400º oven about 13 minutes or until cakes feel firm at edges.
Cool in dishes two-three minutes. Using a knife, loosen cakes from sides of dishes. Invert onto dessert plates. If desired, dust with powdered sugar and serve with chocolate shaving or whipped cream.
Serves six.
Prep time: 45 minutes.
Bake time: 13 minutes
[PRINTER FRIENDLY VERSION]
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