A truly «decadent» dessert, ideal for a holiday or candlelit dinner. Just make sure you know your oven well.
|120 g||unsweetened (dark) chocolate|
|1/2 cup||butter, unsalted||110 g|
|4 tbsp||sugar||50 g|
|1/4 cup||white flour (all purpose)||30 g|
|2||eggs size large|
|2 tsp||icing/confectioners' sugar||5 g|
Before you start
For best results, it is essential to use only the finest quality chocolate that contains at least 60% cocoa.
A hand-held or stand mixer will make things easier for this recipe.
The prepared cakes in ramekins must rest in the refrigerator at least 1 ½ h before baking.
- Butter and lightly flour the ramekins or small aluminum moulds.
- Separate the egg whites and yolks for the required number of yolks. Set aside in a glass jar with a lid the whites that are not used in this recipe. Put the jar in the refrigerator or freezer for a future use.
- In a bowl, mix the whole eggs, yolks, and sugar, beating by hand or with an electric mixer 3-5 min, until the mixture is pale and form ribbons.
- Melt the butter in the upper part of a bain-marie, then add the chopped chocolate, stirring as it melts. Remove from heat. Now add the egg mixture. Incorporate the flour by sifting it in and mixing with a wooden spoon.
- Portion out into the ramekins. Chill in the refrigerator at least 1 h 1/2. (Can be kept in the refrigerator up to 1 week)
- When you're ready to cook, preheat the oven to 230ºC/450ºF. Put the ramekins on a baking sheet and bake them in the centre of the oven for 8 min if taken straight out of the refrigerator; 6 min if you let them reach room temperature: the outside should have a nice crust and the inside should be soft and runny.
- Take them out of the oven and leave for 1-2 min before removing the cakes from the ramekins running a knife around the edges to prevent sticking. Turn the ramekins upside-down on serving plates, remove the ramekins, dust the cakes with icing (powdered) sugar, and serve.
Nutrition Facts Table
per 1 Serving (120g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||0||serving|
|Grain Products :||½||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||½||serving|
ClaimsThis recipe is :
- Low :
- Source of :
- Calcium, Fibre, Niacin, Phosphorus, Vitamin B1, Vitamin B2, Zinc
- Good source of :
- Folacin, Iron, Pantothenic Acid, Vitamin D, Vitamin E
- Excellent source of :
- Selenium, Vitamin A, Vitamin B12
|Meat and Alternatives||½|
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Katharsisfebruary 27, 2009
I left these in too long and they were way overcooked. I might try them again and actually FOLLOW the directions, but they didn't look ready at all!