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Molten Chocolate Cakes Preheat oven to 375 degrees F. Grease and lightly coat four ramekins or custard cups for each serving. Place butter and chocolate in a microwavable bowl and heat for 1 minute on high or until chocolate has mostly melted or butter begins to boil over. Beat together eggs and sugar until sugar has dissolved into eggs. Whisk in chocolate. Whip the melted chocolate mixture into the eggs and divide batter between molds. In the center of each mold, use a teaspoon to scoop a spoonful of ganache in the center of the filled mold. Place filled molds on a baking sheet, and bake until the sides have set but the centers are slightly jiggly about 15 to 20 minutes. Remove molds from oven and let set for one minute. Then, using hot pads to protect your hands from the heat, turn each mold upside down onto a plate and wait about 5-10 seconds. Lift up one side of the mold and cake should fall out onto plate. Dust with powdered sugar and serve with fresh berries and a dollop of whipped cream or creme fraiche. Per Serving : 541 Calories; 51g Fat (76.2% calories from fat); 10g Protein; 26g Carbohydrate; 7g Dietary Fiber; 249mg Cholesterol; 65mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 9 1/2 Fat; 1 Other Carbohydrates. Chocolate Ganache 6 ounces bittersweet chocolate Chop chocolate into small pieces with a knife. Set aside. In a microwaveable cup, heat the half and half to boiling in the microwave. Pour the hot cream over the chocolate and let set for a minute. Stir to melt chocolate. Ganache is finished when chocolate and cream are completely combined. Leftover ganache can be tightly wrapped and frozen. TIP!! |
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