total time 41 minutes
Mocha Java Cakes
MAKES 6 SERVINGS; PREP: 15 MIN., BAKE: 16 MIN., STAND: 10 MIN.
Even the cook will have a hard time believing these take less than 45 minutes to assemble and bake.
1 Tbsp. butter
1 cup butter
8 oz. bittersweet chocolate morsels
4 egg yolks
4 large eggs
2 cups powdered sugar
¾ cup all-purpose flour
1 tsp. instant espresso or instant coffee granules
Pinch of salt
Garnish: powdered sugar
1. Preheat oven to 425°. Grease 6 (6-oz.) ramekins or individual soufflé dishes with 1 Tbsp. butter.
2. Microwave 1 cup butter and chocolate morsels in a microwave-safe bowl at HIGH 2 minutes or until chocolate is melted and mixture is smooth, whisking at 1-minute intervals.
3. Beat egg yolks and eggs at medium speed with an electric mixer 1 minute. Gradually add chocolate mixture, beating at low speed until well blended.
4. Sift together sugar and next 3 ingredients. Gradually whisk sugar mixture into chocolate mixture until well blended. Divide batter among prepared ramekins. Place ramekins in a 15- × 10-inch jelly-roll pan.
5. Bake at 425° for 16 minutes or until a thermometer inserted into cakes registers 165°. Remove from oven, and let stand 10 minutes. Run a knife around outer edge of each cake to loosen. Carefully invert cakes onto dessert plates. Garnish, if desired.
Note: For testing purposes only, we used Ghirardelli 60% Cacao Bittersweet Chocolate Chips.
Coffee Liqueur Java Cakes: Omit instant espresso. Prepare recipe as directed through Step 3. Sift together sugar, flour, and salt. Gradually whisk sugar mixture into chocolate mixture until well blended. Whisk in 1/3 cup coffee liqueur. Proceed with recipe as directed, baking cakes 14 to 16 minutes or until a thermometer inserted into cakes registers 165°.
Note: For testing purposes only, we used Kahlúa for coffee liqueur.
Orange Java Cakes: Prepare recipe as directed through Step 3. Sift together sugar and next 3 ingredients. Gradually whisk sugar mixture into chocolate mixture until well blended. Whisk in ¼ cup orange liqueur and 1 tsp. orange zest. Proceed with recipe as directed, baking cakes 14 to 16 minutes or until a thermometer inserted into cakes registers 165°.
Note: For testing purposes only, we. used Grand Marnier for orange liqueur.
Minty Mocha Java Cakes: Prepare recipe as directed through Step 4. Chop 12 thin crème de menthe chocolate mints. Sprinkle center of batter in ramekins with chopped mints. Press mints into batter gently just until submerged. Proceed with recipe as directed.
Note: For testing purposes only, we, used Andes Crème de Menthe Thins.
total 42 minutes
Fresh Fruit Tart With Mascarpone Cheese
MAKES 6 TO 8 SERVINGS; PREP: 15 MIN., BAKE: 12 MIN., COOL: 15 MIN.
2 (8-oz.) packages mascarpone cheese, softened
½ cup powdered sugar
1 tsp. lemon zest
1 tsp. lemon juice
½ (15-oz.) package refrigerated piecrusts
5 kiwifrult, peeled and sliced
1 cup fresh raspberries
¼ cup apricot jam*
1. Preheat oven to 450°. Whisk together mascarpone cheese and next 3 ingredients in a medium bowl. Cover and chill.
2. Meanwhile, fit piecrust into a 9-inch tart pan with removable bottom; press into fluted edges. Fold any excess dough over outside of pan, and pinch to secure to pan. (This will keep piecrust from sliding down pan as it bakes.) Line crust with aluminum foil, and fill with pie weights or dried beans.
3. Bake at 450° for 8 minutes. Remove weights and foil, and bake 3 to 4 more minutes or until golden brown. Remove from oven to a wire rack, and cool completely (about 15 minutes). Gently tap excess crust from sides of pan, using a rolling pin.
4. Spoon mascarpone mixture into cooled tart shell, spreading to edges. Arrange kiwifruit around outer edge of tart; place raspberries in center.
5. Combine apricot jam and 1 Tbsp. water in a small microwave-safe glass dish. Microwave at HIGH 25 seconds. Stir until well blended. Pour apricot mixture through a fine wire-mesh strainer into a bowl; discard solids. Brush fruit in tart with apricot mixture. Serve immediately.
-INSPIRED BY AMY ELIZABETH REX, ALPHARETTA, GEORGIA
Cheesecake-Filled Fresh Fruit Tart: Substitute 2 cups ready-to-eat cheesecake filling/or mascarpone cheese. Increase lemon juice to 2 tsp. Proceed with recipe as directed.
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