Desserts

How To Make Alaskan Molton Chocolate Cakes To Serve 16

You can have your guests wondering who your baker is!  If you want to impress your guests at your next dinner party, bring out this wonderful Alaskan Molton Chocolate Cakes for dessert!  This recipe makes 16 little cakes so it is perfect for a crowd or dinner party.  Your guests will be impressed! ALASKAN MOLTEN CHOCOLATE CAKES 2 tbsp butter, melted 2 tbsp unsweetened cocoa 3/4 cup butter, cut into pieces 3 (4-oz each) premium semisweet chocolate baking bars, broken into chunks* 1/2 cup whipping cream 1 1/4 cups egg substitute** 3/4 cup sugar 2/3 cup all-purpose flour powdered sugar for dusting Brush 16 muffin cups with the 2 tablespoons of melted butter; sprinkle evenly with the unsweetened cocoa, shaking out the excess. Set into the refrigerator. In a large heavy saucepan, place the cut-up butter and the chocolate chunks. Cook over low heat, stirring often, until all melted. Slowly whisk in the cream using a wire whisk; set aside. Combine the egg substitute and sugar in a large mixing bowl. Beat with an electric mixer at medium speed for 5 to 7 minutes or until slightly thickened. Add the chocolate cream and the flour, beating until well blended. Pour the batter into the prepared muffin cups filling each to about 1/4-inch from the top. Cover and return to the refrigerator for at least one hour (okay to do up to 24-hours). Remove from refrigerator and bake in a preheated 425 degree oven for 10 to 11 minutes or just until the edges of the cakes spring back when lightly touched but the centers are still soft. Remove from oven and let stand 3 minutes . Loosen cake edges with a thin knife and invert cakes onto a baking sheet. Transfer cakes to dessert plates. Sprinkle with powdered sugar and serve immediately. *Do NOT substitute chocolate baking chips!! **Do NOT use regular eggs as they will not cook thoroughly!! Enjoy!


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Vegetarian Recipes: Chocolate Sauce
Flesh-eaters have the gravy of meat to eat with their vegetables, and when they give up the use of flesh they are often at a loss for a good substitute. Sauces may be useful in more ways than one. When not too highly spiced or seasoned they help to prevent thirst, as they supply the system with fluid, and when made with the liquor in which vegetables have been boiled they retain many valuable salts which would otherwise have been lost. When foods are eaten in a natural condition no sauces are required, but when food is changed by cooking many persons require it to be made more appetising, as it is called. The use of sauces is thus seen to be an aid to help down plain and wholesome food, and being fluid they cause the food to be more thoroughly broken up and made into a porridgy mass before it is swallowed. From a health point of view artificial sauces are not good, but if made as I direct very little harm will result.
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