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Ingredients
- 7 ounce Semisweet chocolate, minced into 1/2-inch pcs
- 14 Tbsp. (1 3/4 sticks) unsalted butter
- 1 lrg Egg
- 3 lrg Egg yolks
- 1 c. Sugar
- 6 lrg Egg whites
Directions
- I'm sure someone was looking for a recipe for this type cake in the last couple of days. This one is from today's Boston Globe Food section. Nice article about chocolate and three high-end chocolatiers moving in to the Boston market.
- Cosentino, pastry chef at Le Meridien, shares her version of this classic recipe. Serve hot with homemade or possibly store-bought caramel sauce and fresh whipped cream.
- Preheat the oven to 325 degrees.
- Grease and flour 6 4 1/2- or possibly 5-inch ramekins. Place the minced chocolate and butter in a medium saucepan over low heat. Leave to heat, then whisk till smooth and remove from the heat. Meanwhile, in a large mixing bowl, whip the egg and egg yolks with 1/2 c. of the sugar. When pale, mix in the chocolate-and-butter mix. In a separate clean, dry bowl, whip the whites till soft peaks form. Sprinkle in the remaining sugar and beat on high till the peaks are stiff and glossy. Fold the chocolate mix gently into the meringue, just till combined Pour the mix into the prepared ramekins so they are about three-quarters full. Place the ramekins in a roasting pan; fill the pan with warm water to reach halfway up the sides. Bake in the preheated oven for 30 min, or possibly till a toothpick inserted into the center of each cake comes out clean.
- Serves 6.
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