Ingredients (makes 6 servings):
1 1/2 bars (6 ounces) Bittersweet Baking Chocolate
2 eggs
1/4 cup heavy cream
1 stick (8 tablespoons) unsalted butter
2 egg yolks (in addition to the 2 eggs)
1/3 cup sugar
1/2 teaspoon vanilla extract
1/4 cup cake flour
Directions:
To make centers, melt 2 ounces of chocolate (1/2 a baking bar) and cream in double boiler. Whisk gently to blend. Refrigerate about 2 hours or until firm. Form into 6 balls; refrigerate until needed.
To make cake, heat oven to 400°F. Spray six 4-ounce ramekins (small ceramic serving bowls) or custard cups with cooking spray. Melt 4 ounces of chocolate (1 baking bar) and butter in double boiler; whisk gently to blend. With
an electric mixer, whisk eggs, yolks, sugar, and vanilla on high speed about 5 minutes or until thick and light (mixing a little extra here is okay). Fold melted chocolate mixture and flour into egg mixture until just combined (do not over mix this). Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin.Bake for about 15 minutes or until cake is firm to the touch. Let it sit out of the oven for about 5 minutes. Run a small, sharp knife around inside of each ramekin, place a plate on top, invert and remove ramekin. Garnish with raspberries, ice cream or whipped cream (see picture for inspiration).
The Chocolate Chronicles
photocredit: thenibble.com
