Chocolate Decadence The Best Recipes

Thursday, August 7, 2014

Chocolate Decadence

"This rich, romantic, baked chocoholic dessert is often asked for by means of my catering customers. Garnish with whipped cream and chocolate curls."

Ingredients :

6 oz. Semisweet chocolate, chopped
five tablespoons butter, room temperature
2 eggs, room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon salt

Instructions :

Prep : 4H25M	Cook : 6M	Ready in : 4H45M

Preheat oven to 425 degrees F (220 tiers C).
Butter six ramekins or custard cups. Melt chocolate and butter slowly: You can do that in a double boiler, over, now not in, simmering water, or in microwave, stirring to save you sizzling. Stir till absolutely clean.
In a medium bowl, beat eggs with electric mixer till frothy, approximately 5 to 6 minutes. Stir vanilla and salt gently into beaten eggs. Fold half of of egg combination into chocolate combination, blend nicely. Then fold the rest of egg mixture into chocolate combination. Pour chocolate and egg mixture into prepared ramekins.
Line a roasting pan with a damp kitchen towel. Place ramekins on towel, interior roasting pan. Butter a piece of foil massive sufficient to cowl complete pan, and cowl the ramekins, buttered side down. Place roasting pan on oven rack. Fill roasting pan with boiling water to reach midway up the sides of the ramekins. Bake five mins, then eliminate foil and bake 10 minutes more. Remove ramekins from water cautiously. Let cool on wire rack for at the least 3 hours. Cakes will firm up as they cool. Unmold each room-temperature ramekin onto a dessert plate, garnish and serve. Refrigerate unused portions.

Notes :

Reynolds® Aluminum foil can be used to preserve meals wet, cook dinner it lightly, and make clean-up easier.

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