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Add a photoServings: 5
Ingredients
- Unsalted butter for cake molds
- 2 Tbsp. cocoa pwdr (30 mL)
- 3 ounce extra-bitter chocolate, finely minced (90 g)
- 3 ounce unsalted butter (90 g)
- 2 x Large eggs
- 2 x egg yolks
- 3 ounce sugar (90 g)
- 1 1/2 ounce flour (45 g)
Directions
- Preheat the oven to 400 degrees F (200 degrees C).
- Butter the round molds with the unsalted butter and dust with cocoa pwdr, tapping out excess cocoa.
- Heat the extra-bitter chocolate and the unsalted butter in a double boiler.
- In an electric mixer, beat the Large eggs, yolks and sugar till light and fluffy.
- Stir in the chocolate-butter mix.
- Add in all the flour and mix till just incorporated.
- Pipe or possibly carefully spoon the batter into the prepared molds, filling no more than 1/2 full.
- Place the filled molds on a baking sheet.
- Chill for a minimum of 20 min. The batter will hold overnight in the fridge after it's been put into the molds.
- Bake for 7 to 9 min.
- The tops will have cracks and the sides will be set, but the centres will be very soft.
- Serve immediately and drizzle with Espresso Creme Anglaise.
- Serving suggestion: Espresso Creme Anglaise, recipe follows
- Special equipment: 5 (2 by 21/4-inch/5 by 5.6 cm) round molds and an electric mixer
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 65g | |
| Recipe makes 5 servings | |
| Calories 262 | |
| Calories from Fat 149 | 57% |
| Total Fat 16.85g | 21% |
| Saturated Fat 9.88g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 30mg | 1% |
| Potassium 40mg | 1% |
| Total Carbs 24.86g | 7% |
| Dietary Fiber 0.6g | 2% |
| Sugars 17.18g | 11% |
| Protein 3.91g | 6% |
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