| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Irish |
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 7 |
oz |
Bittersweet chocolate; chopped fine |
| 2 |
oz |
Unsweetened chocolate; chopped fine |
| 2 |
|
Sticks plus 1 tablespoon unsalted butter |
| 5 |
lg |
Eggs |
| 7/8 |
c |
Plus 1 teaspoon sugar |
| 1/2 |
c |
Baileys' irish cream |
| 1 1/2 |
ts |
Vanilla |
| 1 1/2 |
c |
Plus 1 tablespoon flour |
| 1 1/4 |
ts |
Baking powder |
| 1 |
tb |
Cocoa |
| 1 |
pn |
Salt |
| 10 |
|
1/2-ounce pieces of bittersweet chocolate |
|
|
Vanilla ice cream as an accompaniment |
INSTRUCTIONS
Preheat the oven to 375 degrees.
In a metal bowl combine the bittersweet and unsweetened chocolates. In a
saucepan bring the butter to a boil and pour it over the chocolates. Whisk
until the mixture is smooth. In another bowl whisk together eggs, sugar,
Baileys', and vanilla. Add chocolate mixture to egg mixture and combine
well. Sift dry ingredients over chocolate mixture and combine until smooth.
Arrange ten 4-inch tart rings, sprayed with vegetable oil spray, or a
baking sheet lined with parchment paper. Divide the mixture among the rings
smoothing the top, and push a piece of chocolate into the center of each
one. Bake for 8 to 10 minutes or until the sides of the cake are formed and
the center still appears slightly glossy from being under baked. Remove the
cakes from the rings and serve each one topped with a scoop of the ice
cream.
Yield: 10 servings
Recipe by: Cooking Live Show #CL8972
Posted to MC-Recipe Digest V1 #810 by "Angele and Jon Freeman"
<jfreeman@netusa1.net> on Sep 26, 1997
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