- 6
Ingredients
- Center:
- l/2 bar (2 oz) 60% Cacao Bittersweet
- Chocolate Baking Bar
- 1/4 cup heavy cream
- Cakes:
- Nonstick cooking spray
- 1 bar (4 oz) 60% Cacao Bittersweet
- Chocolate Baking Bar
- 8 Tbsp. (1 stick) unsalted butter
- 2 whole eggs
- 2 egg yolks
- l/3 cup sugar
- l/2 tsp. vanilla extract
- 1/4 cup cake flour
- Raspberries and whipped cream for garnish
Preparation
Step 1
1. To make centers, melt chocolate and
cream in double boiler. Whisk gently to blend. Refrigerate about 2 hours or until firm. Form into 6 balls; refrigerate until needed.
2. To make cake, heat oven to 400° F. Spray six 4-ounce ramekins or custard cups with cooking spray. Melt chocolate and butter in double boiler; whisk gently to blend. With an electric mixer, whisk eggs, yolks, sugar, and
vanilla on high speed about 5 minutes or until thick and light. Fold melted chocolate mixture and flour into egg mixture just until combined. Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin.
3. Bake about 15 minutes or until cake is firm to the touch. Let it sit out of the oven for about 5 minutes. Run a small, sharp knife around inside of each ramekin, place a plate on top, invert and remove ramekin. Garnish with
raspberries and a dollop of whipped cream.