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 Message 7,678 of 9,244 
 Dave Drum to All 
 NYT Most Requested - 49 
 14 Oct 24 14:20:00 
 
TZUTC: -0500
MSGID: 70555.homecook@1:2320/105 2b748ce7
PID: Synchronet 3.20a-Linux master/acc19483f Apr 26 202 GCC 12.2.0
TID: SBBSecho 3.20-Linux master/acc19483f Apr 26 2024 23:04 GCC 12.2.0
BBSID: CAPCITY2
CHRS: ASCII 1
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Lava Cake For Two
 Categories: Cakes, Chocolate, Desserts
      Yield: 2 servings
 
      3 oz (85 g) bittersweet (70%-74%
           - cacao) chocolate; chopped
      3 tb Unsalted butter; in cubes,
           - more for the ramekin
      3 tb Granulated sugar; more for
           - the ramekin
      1 lg Egg
      1 lg Egg yolk
    1/2 ts Vanilla extract
    1/8 ts Kosher salt
      2 tb A-P flour
           Confectioners; sugar; to
           - serve
 
  Set oven @ 425oF/218oC and butter a 10 oz ramekin. Dust
  the buttered ramekin with granulated sugar.
  
  Combine the chocolate and 3 tablespoons butter in a
  heat-safe bowl set over a pan of simmering water. Cook,
  stirring occasionally, until melted and smooth.
  (Alternatively, combine in a bowl and microwave in
  30-second blasts, stirring in between, until melted and
  smooth, about 1 minute.) Remove from the heat and set
  aside.
  
  In a medium bowl, combine the 3 tablespoons sugar, egg,
  egg yolk, vanilla and salt. Whisk vigorously until the
  mixture is thick, foamy and pale, about 2 minutes. Whisk
  in the flour until smooth.
  
  Using a spatula, add the chocolate to the egg mixture
  and stir gently until combined.
  
  Pour the mixture into the ramekin. Bake for 12 to 14
  minutes or until the edges are set and puffed, but the
  center is still soft when lightly pressed. (You can also
  cover and refrigerate the batter up to a day in advance.
  Add an additional minute or 2 to baking time if you are
  baking the cake directly from the refrigerator.)
  
  Use an offset spatula or small knife to loosen the edges
  of the cake from the ramekin. Place a plate over the
  ramekin and carefully invert the warm cake. Use an oven
  mitt or clean kitchen towel to remove the ramekin, dust
  the cake with confectioners' sugar and serve with ice
  cream or whipped cream.
  
  By: Yossy Arefi
  
  Yield: 2 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... National Association of Clowns is suing Washington for unfair competition!
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