Lava cake, or HOT CHOCOLATE BERRY CUPCAKES..This sweet was created in my restaurant years ago, as a hot dessert to satisfy every chocoholic. it's my warm bit of chocolatey goodness I include in my St. Valentine's Day line up. A little like a foolproof soufflé only easier to prepare and a hit every time!
And, guild the lilly and serve with my
from George Hirsch Living it UP! Cookbook
HOT CHOCOLATE BERRY CUPCAKES
chefgeorgehirsch.com | George Hirsch Lifestyle
George Hirsch Living it UP! Cookbook
1 1/4 cups all-purpose flour
1 1/3 cups sugar
1/3 cup *Good Dutched cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
1 Tablespoon white vinegar
1/3 cup vegetable or canola oil
1 teaspoon vanilla
1/2 cup fresh raspberries
*Dutched cocoa means the cocoa underwent a process that results in milder chocolate flavor notes by reducing acidity. The dutching process can also change the color from light red to brown to black. Dutched cocoa works well in chocolate desserts such as devil’s food cake or brownies.
For the Hot Cupcake filling:
6 ounces cream cheese, room temperature
1 teaspoons grated orange peel
2 Tablespoons semi-sweet chocolate, chopped
Preheat oven to 375 degrees.
In a medium bowl combine the flour,1 cup sugar, cocoa, baking soda, salt, and mix well.
Combine milk with the vinegar in a separate bowl and allow to stand 5 minutes for the milk to sour. Add the oil, egg, and vanilla; mix well.
Pour the wet ingredients into the dry ingredients and mix until just moistened. Do not over beat.
In a small bowl combine the cream cheese, remaining 1/3 cup sugar, orange peel and chopped chocolate and mix until well blended.
Pour the batter evenly into four or six ounce buttered ceramic ramekins or cupcake tins. Divide the cream cheese mixture into 10 equal balls and drop one into the center of each batter. Bake for 7-8 minutes. Remove the ramekins, let stand for 2 minutes, and serve with ice cream on the sid