6 oz. Ghirardelli 60% cacao bittersweet chocolate baking chips
6 oz. butter (10 TBS), diced, room temperature
3 large eggs
1/2 c. granulated Sugar
1/3 c. flour
Citrus Creme Anglaise
fresh raspberries
Preheat oven to 350. Butter 4 individual 4-inch ramekins.
Melt chocolate in microwave in small mixing bowl, stirring until completely smooth. Stir in butter until it completely melted & combined. Allow to cool slightly.
In medium mixing bowl, beat eggs & sugar, until frothy & light. Stir in melted chocolate until thoroughly combined. Add the flour & mix in completely, leaving no lumps.
Pour chocolate batter into ramekins. Bake for 15 minutes. Prepare dessert plates by spooning 1/4 c. Citrus Creme Anglaise in center of plate, allow to spread.
Remove ramekins from oven, tip upside down onto dessert plates with Creme Anglaise Sauce, top with raspberries. Serve warm.
2 comments:
hi there! i'm dying to try this recipe! If i bake the cake for 15 Min, will it still have a "liquidy" filling? i have small ceramic "creme brulee" bowls that i plan to make this recipe in. excited to try it!
Thank you!
Qops, missed your comment, sorry! We've been having to experiment with the times. Sometimes, 14 minutes is too long, sometimes it takes 17! I think it depends a lot on your oven temperature.
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