| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Gma2 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Butter; plus a little for |
|
|
; buttering the molds |
|
|
; (1 stick) |
| 4 |
|
Squares; (4 ounces) |
|
|
; bittersweet |
|
|
; chocolate, |
|
|
; preferably Valrhona |
| 2 |
|
Eggs |
| 2 |
|
Egg yolks |
| 1/4 |
c |
Sugar |
| 2 |
ts |
Flour; plus a little more |
|
|
; for dusting |
INSTRUCTIONS
1. In the top of a double boiler set over simmering water, heat the butter
and chocolate together until the chocolate is almost completely melted.
While that's heating, beat together the eggs, yolks and sugar with a whisk
or electric beater until light and thick.
2. Beat together the melted chocolate and butter; it should be quite warm.
Pour in the egg mixture, then quickly beat in the four squares, just until
combined.
3. Butter and lightly flour four 4-ounce molds, custard cups or ramekins.
Tap out the excess flour. Divide the batter among the molds. (At this point
you can refrigerate the desserts until you are ready to eat, for up to
several hours; bring them to room temperature before baking.)
4. Preheat the oven to 450 degrees. Bake the molds on a tray for 6 to 7
minutes; the center will still be quite soft, but the sides will be set.
5. Invert each mold onto a plate and let sit for about 10 seconds. Unmold
by lifting one corner of the mold; the cake will fall out onto the plate.
Serve immediately.
Converted by MC_Buster.
NOTES : From Jean-George Vongerichten
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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