Ingredients
6 DOVE® Dark Chocolate 1.3 oz Singles Bars or 29 DOVE® Dark Chocolate Miniatures
8 ounces butter, cut into 1-inch pieces
5 eggs, room temperature (about 70 degrees)
¾ cup sugar
⅓ cup all purpose flour, sifted
Powdered sugar, for dusting
Directions
– Preheat the oven to 375° F.
– Butter eight 4-ounce individual ramekins and set aside.
– Over a double boiler, melt the chocolate and the butter. Keep it hot.
– In the bowl of a standing electric mixer fitted with the whip attachment, add the eggs and sugar, and begin to whip the mixture on medium speed. Beat for 2 to 3 minutes, just until it turns lemony yellow (not pale or white).
– Meanwhile, whisk the all-purpose flour into the hot chocolate mixture.
– Add the hot chocolate mixture all at once to the mixing bowl containing the egg and sugar mixture, and whisk for 1 minute.
– Remove from the machine and scrape down the sides of the bowl. Divide evenly among the containers filling up just to the top. Place on a baking pan.
– Bake for 5 minutes. Turn the pan one-half turn and continue baking for 3 to 4 minutes more. The cakes will be firm on the outside rim and erupting in the center. Lightly dust with confectioner’s sugar and serve immediately.
Yield: Makes 8 4-ounce cakes
* Note: The recommended cooking time did not seem to be enough try cooking a total of 12-13 minutes if too underdone. Also letting the cakes sit 3-5 minutes after taking them out of the oven seems to help them stand without breaking on plates.
Recent Comments