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Preparation Time : 5
Cook Time : 12
Total Time : 17
Butter 2 tbsp
Bittersweet Chocolate(coasrely chopped) 8 ounces
Butter 3/4 cups
Eggs 3 nos
Egg yolks 3 nos
Granulated Sugar 1/3 cups
Vanilla 1 tsp
All Purpose Flour 1 tbsp
Powdered Sugar 1/2 kgs
Grease six 8- to 10-ounce ramekins with butter and place ramekins in a 15x10x1-inch baking pan and set aside set aside.
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 and keep aside.
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.
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 and serve immediately.
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