Ingredients
2 tablespoons butter
1 12 teaspoons cocoa powder
6 ounces bittersweet chocolate (good quality)
13 cup white sugar
6 egg yolks
3 egg whites
13 cup all-purpose flour
Method
Sources
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Recipe1M+
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Temperature-controlled tempering for chocolate work
Celebration of bitter flavors — chocolate, coffee, greens, amaro
Food-grade cocoa butter for chocolate work and coating
Natural cocoa for American-style baking — brownies, chocolate cake
Alkalized cocoa — darker color, smoother flavor for European-style baking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Temperature-controlled tempering for chocolate work
Celebration of bitter flavors — chocolate, coffee, greens, amaro
Food-grade cocoa butter for chocolate work and coating
Natural cocoa for American-style baking — brownies, chocolate cake
Alkalized cocoa — darker color, smoother flavor for European-style baking
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preheat oven to 425 degrees. butter six 6-ounce custard cups, souffle dishes or other moulds. mix the 2 tbsp sugar and cocoa powder together and dust the inside of each mould. set aside. melt chocolate and 2/3 cup butter together over low heat. cool slightly. beat together 1/3 cup sugar and egg yolks with electric mixer or hand beater until thick and creamy (about 4 minutes). pour into chocolate mixture and beat together for about 4 minutes until smooth and creamy. in a separate bowl, beat egg whites on medium to high speed until they form stiff peaks (about 3 minutes). fold egg whites into chocolate mixture along with flour. pour into moulds. bake for 7 minutes until edges are set, but centre is still jiggly. cool for 5 minutes and carefully remove to serving dishes. serve with whipped cream or good quality french vanilla or coffee ice cream.