- 8
0/5
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Ingredients
- 6 OZ SEMI-SWEET CHOCOLATE
- 2 OZ BITTERSWEET CHOCOLATE
- 3/4 CUP UNSALTED BUTTER 3 EGG YOLKS
- 3 WHOLE EGGS
- 3/4 CUP SUGAR
- 3/4 CUP FLOUR
Preparation
Step 1
BUTTER 8 6OZ RAMEKINS AND DUST WITH FLOUR IN A BOWL OVER DOUBLE BOILER MELT BUTTER AND CHOCOLATE SET ASIDE AND LET COOL MIX EGGS AND SUGAR UNTIL PALE YELLOW BATTER HOLDS SHAPE AND FORMS A RIBBON ON BEATERS BLEND FLOUR INTO EGG-SUGAR MIXTURE AND BEAT FOR 3 MIN ADD CHOCOLATE MIXTURE BEING CAREFUL TO INCORPORATE EVERYTHING MIX FOR 2 MORE MIN POUR ABOUT 6 OZ BATTER INTO EACH RAMEKIN AND REFRIGERATE FOR 1 HR IN PREHEATED 475 OVEN BAKE RAMEKINS ON A COOKIE SHEET FOR 10-12 MIN OR UNTIL PUFFED UP AND DON'T JIGGLE WHEN MOVED SERTVE WARM WITH WHIPPED CREAM