News

Actions

Snack On This! 2/22/16

Posted at 11:33 AM, Feb 22, 2016
and last updated 2016-02-22 11:33:50-05

ingredients

  • tablespoons butter
  • ounces bittersweet chocolate, coarsely chopped
  • 3/4 cup butter
  • eggs
  • egg yolks
  • 1/3 cup granulated sugar 
  • teaspoon vanilla
  • tablespoon all-purpose flour
  • Powdered sugar
 

directions

  1. Using the 2 tablespoons butter, grease six 8- to 10-ounce ramekins, souffle dishes or custard cups. Place ramekins in a 15x10x1-inch baking pan; set aside.
  2. In a heavy small saucepan, combine chocolate and the 3/4 cup butter. Cook and stir over low heat until chocolate melts. Remove pan from heat; set aside.
  3. In a large mixing bowl, beat eggs, egg yolks, granulated sugar and vanilla with an electric mixer on high speed for 8 to 10 minutes or until thick and lemon colored. Fold one-third of the chocolate mixture into egg mixture. Fold remaining chocolate mixture and flour into egg mixture. Spoon about 2/3 cup batter into each prepared ramekin, dividing evenly.
  4. Bake in a 425 degree F oven about 12 minutes or until cake edges feel firm. Cool in ramekins on a wire rack for 2 to 3 minutes. Using a knife, loosen cake from sides of ramekins. Invert onto dessert plates. Sift with powdered sugar. Garnish with fresh raspberries and mint leaves if desired. Serve immediately. Makes 6 servings.