Prep: 15 min
Bake: 13 min
Oven: 400F
Chill: 45 min
Makes: 6 servings
1 3/4 C semisweet chocolate pieces (10 1/2 oz)
2 Tbsp whipping cream
3/4 C butter
3 eggs
3 egg yolks
1/3 C granulated sugar
1 1/2 tsp vanilla
1/3 C all-purpose flour
3 Tbsp unsweetened cocoa powder
Powdered sugar (optional)
Raspberries (optional
1. For filling, in a small heavy saucepan combine 3/4 C of the chocolate pieces and whipping cream. Cook and stir over low heat until chocolate melts. Remove from heat. Cool, stirring occasionally. Cover, chill about 45 min or until firm.
2. Meanwhile, in a medium heavy saucepan cook and stir the remaining 1 C chocolate pieces and the butter over low heat until melted. Remove from heat; cool.
3. Form filling into 6 equal size balls; set aside. Lightly grease and flour six 3/4C souffle dishes or six 6-oz custard cups. Place dishes or cups in baking pan; set aside.
4. In a mixing bowl beat eggs, egg yolks, granulated sugar and vanilla with an electric mixer on high speed for 5 min or until lemon colored. Beat in cooled chocolate mixture on medium speed. Sift flour and cocoa powder over mixture; beat on low speed just until combined. Spoon 1/3 C batter into dishes. Place 1 ball of filling into each dish. Spoon remaining batter into dishes.
5. Bake in a 400F oven about 13 min or until cakes feel firm at edges. Cool in dishes for 2 -3 min. Using a knife, loosed cakes from sides of dishes. Invert onto dessert plates. If desired, dust with powdered sugar and garnish with raspberries. Serve immediately.
Make-ahead directions Prepare as above through step 4. Cover and chill until ready to bake or up to 4 hrs. Let stand at room temp for 30 min before baking as directed.
Bake: 13 min
Oven: 400F
Chill: 45 min
Makes: 6 servings
1 3/4 C semisweet chocolate pieces (10 1/2 oz)
2 Tbsp whipping cream
3/4 C butter
3 eggs
3 egg yolks
1/3 C granulated sugar
1 1/2 tsp vanilla
1/3 C all-purpose flour
3 Tbsp unsweetened cocoa powder
Powdered sugar (optional)
Raspberries (optional
1. For filling, in a small heavy saucepan combine 3/4 C of the chocolate pieces and whipping cream. Cook and stir over low heat until chocolate melts. Remove from heat. Cool, stirring occasionally. Cover, chill about 45 min or until firm.
2. Meanwhile, in a medium heavy saucepan cook and stir the remaining 1 C chocolate pieces and the butter over low heat until melted. Remove from heat; cool.
3. Form filling into 6 equal size balls; set aside. Lightly grease and flour six 3/4C souffle dishes or six 6-oz custard cups. Place dishes or cups in baking pan; set aside.
4. In a mixing bowl beat eggs, egg yolks, granulated sugar and vanilla with an electric mixer on high speed for 5 min or until lemon colored. Beat in cooled chocolate mixture on medium speed. Sift flour and cocoa powder over mixture; beat on low speed just until combined. Spoon 1/3 C batter into dishes. Place 1 ball of filling into each dish. Spoon remaining batter into dishes.
5. Bake in a 400F oven about 13 min or until cakes feel firm at edges. Cool in dishes for 2 -3 min. Using a knife, loosed cakes from sides of dishes. Invert onto dessert plates. If desired, dust with powdered sugar and garnish with raspberries. Serve immediately.
Make-ahead directions Prepare as above through step 4. Cover and chill until ready to bake or up to 4 hrs. Let stand at room temp for 30 min before baking as directed.
Comments
Post a Comment