| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Caprial2 | 1 | Servings | |
INGREDIENTS
| 1 | c | Unsalted butter, softened |
| 1/2 | c | Sugar |
| 3 | Eggs | |
| 3 | Egg yolks | |
| 1 | lb | Bittersweet chocolate |
| melted | ||
| 1 | c | Flour |
| 1 | c | Toasted, ground pecans |
| 1 | t | Pure vanilla extract |
| 6 | oz | White chocolate, in 1-ounce |
| pieces | ||
| 3/4 | c | Heavy cream, whipped |
| 2 | oz | Bittersweet chocolate |
| grated |
INSTRUCTIONS
Preheat oven to 350 degrees. Using an electric mixer with a whisk attachment, cream butter and sugar together on high speed until light and fluffy, about 5 minutes. Add eggs and egg yolks, one at a time, mixing well after each addition. Continue to mix until the egg mixture is lemon colored, about 3 minutes more. Lower the mixer speed and add the melted chocolate. Stop and scrape down the sides and then continue to mix. Add flour, nuts, and vanilla and mix just until the batter comes together. Distribute the batter among six 8-ounce well-greased ramekins. Place the ramekins on a baking sheet and bake for 15 minutes. Remove from oven. Place a 1-ounce piece of white chocolate into the middle of each half-baked cake. Return cakes to oven and bake for another 10 to 15 minutes, or until a knife inserted in the side comes out clean. Do not insert the knife into the center or you will hit the white chocolate. Let cakes cool for about 10 minutes, then invert onto a plate and pipe whipped cream on the top of each cake. Top with grated chocolate and serve warm. Serves six. Converted by MC_Buster. Per serving: 6983 Calories (kcal); 620g Total Fat; (71% calories from fat); 102g Protein; 449g Carbohydrate; 1940mg Cholesterol; 382mg Sodium Food Exchanges: 15 1/2 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 121 Fat; 13 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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