Ingredients:
3 squares Semisweet chocolate
25 ml Butter
1 Egg
1 Additional Egg yolks
25 ml Granulated sugar
5 ml Vanilla
1 tsp Instant coffee powder
1/2 tbsp All purpose flour
Whipped cream and berries
Method:
1. Grease 2 custard cups or individual souffle dishes.
2. In a small saucepan, melt the chocolate and butter over low heat, stirring until the mixture is smooth. Remove from heat.
3. In a mixing bowl, with an electric mixer, beat the eggs, additional egg yolks, sugar, vanilla, and instant coffee powder until very thick for 4 minutes.
4. The mixture should be thick enough to form a ribbon .Gently fold in the flour and the chocolate mixture, mixing together.
5. Pour the batter into prepared baking dishes, cover tightly with plastic wrap and refrigerate one hour .
6. Remove the baking dishes from the refrigerator and let stand at room temperature for at least 30 minutes before baking.
7. Preheat the oven to 400 degrees F.
8. Arrange the baking dishes on a large pan and bake for 8-10 minutes until the top is just barely set.
9. Let cool for 5 minutes, then very carefully loosen the sides of the cakes by running a knife blade around the inside surface of the dish.
10.Serve immediately with whipped cream and fresh strawberries or raspberries.
3 squares Semisweet chocolate
25 ml Butter
1 Egg
1 Additional Egg yolks
25 ml Granulated sugar
5 ml Vanilla
1 tsp Instant coffee powder
1/2 tbsp All purpose flour
Whipped cream and berries
Method:
1. Grease 2 custard cups or individual souffle dishes.
2. In a small saucepan, melt the chocolate and butter over low heat, stirring until the mixture is smooth. Remove from heat.
3. In a mixing bowl, with an electric mixer, beat the eggs, additional egg yolks, sugar, vanilla, and instant coffee powder until very thick for 4 minutes.
4. The mixture should be thick enough to form a ribbon .Gently fold in the flour and the chocolate mixture, mixing together.
5. Pour the batter into prepared baking dishes, cover tightly with plastic wrap and refrigerate one hour .
6. Remove the baking dishes from the refrigerator and let stand at room temperature for at least 30 minutes before baking.
7. Preheat the oven to 400 degrees F.
8. Arrange the baking dishes on a large pan and bake for 8-10 minutes until the top is just barely set.
9. Let cool for 5 minutes, then very carefully loosen the sides of the cakes by running a knife blade around the inside surface of the dish.
10.Serve immediately with whipped cream and fresh strawberries or raspberries.
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