Individual Soft Center Cakes
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This is the dessert I made for my mother's birthday. ( I doubled it )
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Makes 4 servings
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Ingredients:
1/2 cup ( one stick ) unsalted butter, cut into pieces
4 ounces Ghirardelli 60% cacao bittersweet chocolate baking bar, broken or chopped into 1-inch pieces
2 large whole eggs
2 large egg yolks
1/3 cup granulated white sugar
1/2 teaspoon pure vanilla extract
1 tablespoon cake flour
Raspberries or whipped cream, to garnish
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Preheat the oven to 450 degrees Fahrenheit. Butter four 6-ounce ramekins and dust with sugar.
Melt the butter and chocolate in the top of a double boiler or in a heatproof bowl over barely simmering water, stirring occasionally until smooth.
In a large bowl, whip the whole eggs, egg yolks, sugar, and vanilla with an electric mixer on high speed for about ten minutes. Fold in the chocolate mixer. Fold in the flour just until combined. Spoon the mixture into the prepared ramekins.
Bake for 9 to 10 minutes, until the top and sides are set. The center will be quite soft. Remove from oven and let sit for about 5 minutes, then unmold each ramekin onto a dessert plate. Serve with a few raspberries and a dollop of whipped cream.
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This recipe could be found in "The Ghirardelli Chocolate Cookbook"
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Katie🍪🍰
This is the dessert I made for my mother's birthday. ( I doubled it )
--------------------------------------------------------------------------------------------------------------------------
Makes 4 servings
--------------------------------------------------------------------------------------------------------------------------
Ingredients:
1/2 cup ( one stick ) unsalted butter, cut into pieces
4 ounces Ghirardelli 60% cacao bittersweet chocolate baking bar, broken or chopped into 1-inch pieces
2 large whole eggs
2 large egg yolks
1/3 cup granulated white sugar
1/2 teaspoon pure vanilla extract
1 tablespoon cake flour
Raspberries or whipped cream, to garnish
--------------------------------------------------------------------------------------------------------------------------
Preheat the oven to 450 degrees Fahrenheit. Butter four 6-ounce ramekins and dust with sugar.
Melt the butter and chocolate in the top of a double boiler or in a heatproof bowl over barely simmering water, stirring occasionally until smooth.
In a large bowl, whip the whole eggs, egg yolks, sugar, and vanilla with an electric mixer on high speed for about ten minutes. Fold in the chocolate mixer. Fold in the flour just until combined. Spoon the mixture into the prepared ramekins.
Bake for 9 to 10 minutes, until the top and sides are set. The center will be quite soft. Remove from oven and let sit for about 5 minutes, then unmold each ramekin onto a dessert plate. Serve with a few raspberries and a dollop of whipped cream.
--------------------------------------------------------------------------------------------------------------------------
This recipe could be found in "The Ghirardelli Chocolate Cookbook"
--------------------------------------------------------------------------------------------------------------------------
Katie🍪🍰
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