4 squares Baker’s Premium 70% Cacao Dark Chocolate
1/2 cup butter
1 cup icing sugar
2 whole eggs
2 egg yokes
6 tbsp flour
1 tsp icing sugar
12 raspberries
Preheat oven to 425 F. Butter four 3/4 cup custard cups or souffle dishes. Place on baking sheet.
Microwave chocolate and butter in large microwaveable bowl on high for 1 min, or until butter is melted.
Stir until chocolate is completely melted. Add 1 cup sugar; mix well. Blend in whole eggs and egg yolks.
Stir in flour, then pour into prepared cups.
Bake 13 to 14 min (approx) or until sides are firm, but centers are still soft. Let stand 1 min. Carefully run small knife
around edges of cakes to loosen. Invert cakes onto dessert plates. Sprinkle with 1 tsp of sugar. Top with
raspberries, or cut strawberries.
Cut in half. Serve warm.
Tip: Batter can be prepared ahead of time. Pour batter into prepared cups, cover with plastic wrap & refrigerate
up to 24 hrs. When ready to serve, uncover and bake as directed.
Recipe shared by Jan
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