Center
2 ozs dark chocolate by weight*, Ghirardelli, Lindt, Theo's bars for example
1/4 C heavy cream
Melt chocolate and cream in double boiler. Whisk gently to blend. Refrigerate about 2 hours or until firm. Form into 6 equal sized balls and refrigerate until needed.
Cake
4 oz dark chocolate*, Ghirardelli, Lindt, Theo's bars for example
8 Tbsp unsalted butter
2 eggs
2 egg yolks
1/3 C sugar.
1/2 tsp vanilla extract
1/4 C flour
Heat oven to 400°. Place six 4 oz ramekins or custard cups on a baking sheet to make them easier to put in the oven and spray with cooking spray.
Melt chocolate and butter in a microwave safe container and stir to combine.
With an electric mixer beat eggs, yolks, sugar, and vanilla on high speed until foamy, about 2-3 minutes. Turn the mixer on low speed and alternate adding melted chocolate and flour into egg mixture until just combined. Spoon cake batter evenly into ramekins and place a chocolate center into the middle of each ramekin. Bake 10 minutes or until cake is firm to the touch.
You can either:
Let these cool for 5 minutes. Run a small knife around the inside of each ramekin. Place a small plate on top, invert and remove ramekin.
Or leave them in the ramekins and eat.
Serve immediately or freeze and reheat in a microwave for abut 20 - 30 seconds
*Chocolate chips don't work for this, you need to use chocolate bars.
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