6 servings
1/2 bar (2 oz) 60% Cacao Bittersweet Chocolate Baking Bar
1/4 cup heavy cream
1 bar (4 oz) 60% Cacao Bittersweet Chocolate Baking Bar
8 Tbsp. (1 stick) unsalted butter
2 whole eggs
2 egg yolks
1/3 cup sugar
1/2 tsp. vanilla extract
1/4 cup cake flour
Raspberries and whipped cream for garnish
To make centers, melt chocolate and cream in double boiler. Whisk gently to blend. Refrigerate about 2 hours or until firm. Form into 6 balls; refrigerate until needed.
To make cake, heat oven to 400˚F. Spray six 4-once ramekins or custard cups with cooking spray. Melt chocolate and butter in double boiler; whisk gently to blend. With an electric mixer, whisk eggs, yolks, sugar, and vanilla on high speed about 5 minutes or until thick and light. Fold melted chocolate mixture and flour into egg mixture just until combined. Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin.
Bake about 15 minutes or until cake is firm to the touch. Let it sit out of the oven for about 5 minutes. Run a small, sharp knife around inside of each ramekin, place a plate on top, invert and remove ramekin. Garnish with raspberries and a dollop of whipped cream.
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These are delicious! I need to purchase ramekins to make them next time. My first time I used muffin cups because the closest thing I had to use, but several of them broke open as I removed them.
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