This decadent cake is a show stopper for everyone, including yourself.
Semisweet baking chocolate | 4 Ounce | |
Butter | 4 Ounce | |
Whole eggs | 2 | |
Egg yolks | 2 | |
Sugar | 1/4 Cup (4 tbs) | |
Flour | 2 Teaspoon | |
For garnish | ||
Powdered sugar | 4 Teaspoon (as needed) | |
Raspberries | 4 (as needed) | |
Fresh mint | 4 (as needed) | |
For greasing and dusting | ||
Non | stick spray/Butter | |
Cocoa powder | 1 Teaspoon (as needed) |
GETTING READY
1.Preheat oven to 450 degree F.
MAKING
2.In an oven proof bowl, melt chocolate and butter over double broiler. Set aside.
3.In a separate bowl, combine egg, egg yolk, and sugar. Beat until pale yellow in color. Add flour and beat well.
4.Gradually pour the hot chocolate into the bowl with egg mixture and beat constantly to temper the eggs.
5.Grease ramekins and sprinkle cocoa powder. Roll the ramekins to coat well and pour batter equally into them.
6.Place the ramekins on a baking sheet and pop in oven. Bake for 6-8 minutes.
7.Run a knife around the edges to loosen the cake and place upside down on serving platter.
SERVING
8.Serve garnished with powdered sugar, raspberries and fresh mint.
TIPS
You can prepare the batter a night before and pop in refrigerator until ready to bake.
Serving size
Calories 492Calories from Fat 329
% Daily Value*
Total Fat 36 g55.4%
Saturated Fat 20 g100%
Trans Fat 0 g
Cholesterol
Sodium 43 mg1.79%
Total Carbohydrates 40 g13.3%
Dietary Fiber 5 g20%
Sugars 31 g
Protein 7 g14%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet