Easy, and VERY rich.
from Guittard
Makes 6 three-inch individual cakes (I halved the recipe to make 3)
1 ⅔ cups (10 oz) E. Guittard 72% Cacao Bittersweet Chocolate Wafers (I used 63% cacao chocolate chips)
2 tablespoons unsalted butter + ½ tablespoon for buttering ramekins
⅔ cup granulated sugar + extra for sugaring ramekins
¼ cup all-purpose flour
4 large eggs
Position a rack in the center of the oven and preheat to 400ºF. Butter and sugar the bottoms and sides of six three-inch (6-ounce) ramekins. (I don't have ramekins, but my pyrex custard cups worked great).
Heat butter and chocolate in a medium microwave safe bowl at medium power (50% or level 5) for 2-3 minutes, stirring well after 1-2 minutes, then at 30 second intervals until smooth and all of the chocolate is melted. Set aside to cool slightly. Combine the sugar and flour in a medium bowl until uniform, then whisk in the eggs until blended and free of lumps. Whisk in the melted chocolate mixture until smoothly incorporated.
Divide the batter evenly among prepared ramekins, filling each ⅔ full. Place the ramekins on a baking sheet for easy handling. Bake for 13 to 15 minutes. (At 13 minutes, the center is very fluid, but deliciously molten. If you prefer a slightly less fluid center, bake for 15 minutes.) Immediately upon removing the ramekins from the oven, invert each onto the center of a plate to unmold the cakes. Serve while still warm with vanilla ice cream or whipped cream if desired.
1 ⅔ cups (10 oz) E. Guittard 72% Cacao Bittersweet Chocolate Wafers (I used 63% cacao chocolate chips)
2 tablespoons unsalted butter + ½ tablespoon for buttering ramekins
⅔ cup granulated sugar + extra for sugaring ramekins
¼ cup all-purpose flour
4 large eggs
Position a rack in the center of the oven and preheat to 400ºF. Butter and sugar the bottoms and sides of six three-inch (6-ounce) ramekins. (I don't have ramekins, but my pyrex custard cups worked great).
Heat butter and chocolate in a medium microwave safe bowl at medium power (50% or level 5) for 2-3 minutes, stirring well after 1-2 minutes, then at 30 second intervals until smooth and all of the chocolate is melted. Set aside to cool slightly. Combine the sugar and flour in a medium bowl until uniform, then whisk in the eggs until blended and free of lumps. Whisk in the melted chocolate mixture until smoothly incorporated.
Divide the batter evenly among prepared ramekins, filling each ⅔ full. Place the ramekins on a baking sheet for easy handling. Bake for 13 to 15 minutes. (At 13 minutes, the center is very fluid, but deliciously molten. If you prefer a slightly less fluid center, bake for 15 minutes.) Immediately upon removing the ramekins from the oven, invert each onto the center of a plate to unmold the cakes. Serve while still warm with vanilla ice cream or whipped cream if desired.
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