This is one of my favorite desserts from back in the day when Helen Corbitt was in charge of the restaurants at Neiman-Marcus. This is an updated version of that most delicious and iconic dessert.
Prep: 25 mins Cook: 10 mins Total: 35 mins Yield: Serves 6 (really serves just me, twice)
Ingredients
- 7 ounces bittersweet chocolate, chopped
- 8 tablespoons (1 stick) unsalted butter, cut into pieces
- ½ cup all-purpose flour
- Pinch of salt
- 2 teaspoons instant espresso powder
- 2 large eggs
- 2 large egg yolks
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- ½ cup confectioners’ sugar
Directions
- Step 1 Preheat oven to 450ºF. Butter 2 2-cup ramekins. Place chocolate and butter in a saucepan over the lowest heat setting and cook, stirring constantly with a flexible spatula, until melted and smooth. Remove from heat, pour into a bowl and let cool slightly.
- Step 2 In a small bowl, mix flour, salt, and espresso powder together with a fork. In a large bowl, beat eggs, yolks, cream, and vanilla. Whisk in confectioners’ sugar, just until combined. Fold chocolate mixture into the egg mixture, then stir in flour mixture, just until combined (you shouldn’t see any traces of flour, but try not to mix more than necessary).
- Step 3 Use a spoon to divide chocolate mixture among ramekins. Place ramekins on a baking sheet and bake for 10 minutes. (DO NOT OVERBAKE OR YOU WILL GET A DELICIOUS CAKE BUT NO MOLTEN CENTER.) Remove and let stand for 1-2 minutes. Run a knife around the inside edge of each ramekin and invert cakes onto plates. Serve hot, with whipped cream or vanilla ice cream, if desired. Powdered sugar looks nice but had an unpleasant mouthfeel.
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