CookLikeJulia
Senior Cook
Serves 6
Prep Time 25 to 30 minutes
Baking Time 3 minutes
Ingredients:
250 grams good-quality bittersweet chocolate bar, coarsely chopped
1/4cup (1 tablespoon) unsalted butter, cut in large pieces
3 large eggs
3 large egg yolks
3/4 cup plus 2 tablespoons white granulated sugar
5 tablespoons all-purpose flour, sifted
Procedure:
1 Butter and flour six 6-ounce custard cups.
2 In a metal bowl, place 200 grams of the chocolate and the butter; set it over a pan of simmering water. Stir until melted and smooth. Cool slightly.
3 Using an electric mixer, beat the eggs, yolks, and sugar at medium-high speed until the mixture is pale and thick, about 10 minutes.
4 Reduce the speed, and gradually mix in the flour.
5 Add the chocolate mixture to the flour mixture, and continue to beat until thick and glossy, about 5 minutes.
6 Divide half of the mixture among the prepared custard cups. Divide the remaining 50 grams of coarsely chopped chocolate among them, placing the chunks in the very center of the chocolate mixture (there should be about 1 tablespoon of chopped chocolate per custard cup). Then top each cup with the rest of the chocolate batter.
7 Bake at 300˚F until the cake is set around the edges but the center jiggles slightly when the cup is moved, about 3 to 4 minutes. Cool slightly, but no longer than 2 minutes.
8 Run a sharp knife around the edges of the cups. Turn the cakes out onto plates, and serve.
Tips: Your cake is only as good as the ingredients you use. Go ahead, indulge. Buy the best quality chocolate you can afford. And measure, measure, measure! This recipe is fool-proof if you follow it exactly. Garnish with some panache too—fruits, whipped cream, ice cream, and even syrups will make it appear so much harder to make than it actually is.
Prep Time 25 to 30 minutes
Baking Time 3 minutes
Ingredients:
250 grams good-quality bittersweet chocolate bar, coarsely chopped
1/4cup (1 tablespoon) unsalted butter, cut in large pieces
3 large eggs
3 large egg yolks
3/4 cup plus 2 tablespoons white granulated sugar
5 tablespoons all-purpose flour, sifted
Procedure:
1 Butter and flour six 6-ounce custard cups.
2 In a metal bowl, place 200 grams of the chocolate and the butter; set it over a pan of simmering water. Stir until melted and smooth. Cool slightly.
3 Using an electric mixer, beat the eggs, yolks, and sugar at medium-high speed until the mixture is pale and thick, about 10 minutes.
4 Reduce the speed, and gradually mix in the flour.
5 Add the chocolate mixture to the flour mixture, and continue to beat until thick and glossy, about 5 minutes.
6 Divide half of the mixture among the prepared custard cups. Divide the remaining 50 grams of coarsely chopped chocolate among them, placing the chunks in the very center of the chocolate mixture (there should be about 1 tablespoon of chopped chocolate per custard cup). Then top each cup with the rest of the chocolate batter.
7 Bake at 300˚F until the cake is set around the edges but the center jiggles slightly when the cup is moved, about 3 to 4 minutes. Cool slightly, but no longer than 2 minutes.
8 Run a sharp knife around the edges of the cups. Turn the cakes out onto plates, and serve.
Tips: Your cake is only as good as the ingredients you use. Go ahead, indulge. Buy the best quality chocolate you can afford. And measure, measure, measure! This recipe is fool-proof if you follow it exactly. Garnish with some panache too—fruits, whipped cream, ice cream, and even syrups will make it appear so much harder to make than it actually is.
