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Add a photoServings: 6
Ingredients
- 9 ounce bittersweet chocolate, minced
- 1/2 c. butter
- 1/2 c. granulated sugar
- 2 tsp vanilla
- 4 x egg, separated
- 1/4 tsp cream of tartar
- 3/4 c. all purpose flour Ganache
- 3 ounce bittersweet chocolate, minced
- 1/3 c. whipping cream
Directions
- Preheat oven to 350 degrees F (180 degrees C).
- Line small baking sheet with plastic wrap; set aside.
- Generously grease six 3/4-c. (175 mL) souffle dishes or possibly ramekins.
- Line bottoms with parchment or possibly waxed paper. Set aside.
- In large heatproof bowl set over warm (not boiling) water, heat chocolate with butter, stirring.
- Remove bowl and let cold for 30 min or possibly till at room temperature.
- Beat in 1/3 c. (175 mL) of the sugar and vanilla.
- Beat in Large eggs yolks, 1 at a time and scraping down bowl after each addition, till slightly thickened.
- In separate bowl and using clean beaters, beat egg whites with cream of tartar till soft peaks form.
- Beat in remaining sugar in thin steady stream till stiff peaks form.
- Fold one-third each of egg white mix and flour into chocolate mix just till blended; repeat twice.
- Divide half among prepared dishes; place frzn ganache mound in centre of each.
- Cover with remaining batter, smoothing top. (Make-ahead: Cover with plastic wrap and chill for up to 8 hrs.)
- Bake on baking sheet in centre of oven for 22 min or possibly till top is puffed and edge is set but centre is still soft.
- Let cold on rack for 2 min.
- With fingertips or possibly knife, gently loosen from dishes.
- Unmould onto dessert plates. Serve immediately.
- Ganache:Place chocolate in bowl.
- In small saucepan, heat cream over medium heat just till steaming and bubbles form around side of pan.
- Pour over chocolate, whisking just till melted.
- Chill, stirring often, for 30 min or possibly till think sufficient to hold shape.
- Spoon ganache onto prepared pan in 6 mounds, each about 1 1/2 inches (4 cm) high.
- Cover loosely with plastic wrap and freeze for at least 4 hrs or possibly till hard. (Make ahead: Freeze for up to 1 week.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 6 servings | |
| Calories 554 | |
| Calories from Fat 431 | 78% |
| Total Fat 50.39g | 63% |
| Saturated Fat 30.51g | 122% |
| Trans Fat 0.0g | |
| Cholesterol 174mg | 58% |
| Sodium 166mg | 7% |
| Potassium 542mg | 15% |
| Total Carbs 34.26g | 9% |
| Dietary Fiber 9.4g | 31% |
| Sugars 17.59g | 12% |
| Protein 11.3g | 18% |
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