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Ingredients
- 8 ounces 70% bittersweet chocolate, finely chopped (I use Ghiradelli bittersweet 65%)
- 12 tablespoons ( 6 ounces) unsalted butter, cut into cubes
- 4 large eggs
- 1/2 granualted sugar (3 1/2 ounces)
- 1/8 teaspoon salt
Details
Preparation
Step 1
Adjust rack in middle of oven and preheat to 375 degrees. Butter seven 4-ounce ramekins. (can use paper baking cups)
Using microwave or a bowl set over pan of simmering water, melt chocolate with butter, stirring occasionally, until melted and smooth, about 5 minutes.
While chocolate is melting, whip eggs, sugar and salt using mixer fitted with whip attachment on medium-high until mixture is lightened, about 5 minutes.
Reduce speed to low and mix in chocolate mixture until combined. Spoon into cups and place on baking sheet. Bake until edges are set but center is underdone, about 10 minutes. Avoid over baking. Let cool 3 minutes and serves. To remove from ramekin to plate turn plate upside down on top of ramekin and flip over. Remove ramekin.
May serve with whipped cream or ice cream.
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