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Saturday, February 14 2015

2    tablespoons   butter
8    ounces   bittersweet chocolate, coarsely chopped
3/4   cup   butter
3      eggs
3      egg yolks
1/3   cup   granulated sugar
1    teaspoon   vanilla
1    tablespoon   all-purpose flour
    Powdered sugar
    Fresh raspberries (optional)
    Fresh mint leaves (optional)
Using the 2 tablespoons butter, grease six 8- to 10-ounce ramekins, souffle dishes or custard cups. Place ramekins in a 15x10x1-inch baking pan; set aside.
In a heavy small saucepan, combine chocolate and the 3/4 cup butter. Cook and stir over low heat until chocolate melts. Remove pan from heat; set aside.
In a large mixing bowl, beat eggs, egg yolks, granulated sugar and vanilla with an electric mixer on high speed for 8 to 10 minutes or until thick and lemon colored. Fold one-third of the chocolate mixture into egg mixture. Fold remaining chocolate mixture and flour into egg mixture. Spoon about 2/3 cup batter into each prepared ramekin, dividing evenly.
Bake in a 425 degree F oven about 12 minutes or until cake edges feel firm. Cool in ramekins on a wire rack for 2 to 3 minutes. Using a knife, loosen cake from sides of ramekins. Invert onto dessert plates. Sift with powdered sugar. Garnish with fresh raspberries and mint leaves if desired. Serve immediately. Makes 6 servings.

Per Serving: cal. (kcal) 544, Fat, total (g) 45, chol. (mg) 282, sat. fat (g) 27, carb. (g) 36, fiber (g) 4, pro. (g) 7, vit. A (IU) 1068.98, vit. C (mg) 2.36, sodium (mg) 233, calcium (mg) 50.48, iron (mg) 2.16, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email

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