Heavenly Chocolate Delight
Serves: 4
Ellsworth Rath
1 January 1970
Based on User reviews:
50
Spice
57
Sweetness
49
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tbsps
Whipping Cream1 cup
Butter4
Eggs1 cup
Granulated Sugar2 tsps
Armagnac1 cup
All-Purpose Flour1 cup
Sugar1 cup
WaterDirections:
1
Filling: In a heavy saucepan combine 1 cup of the chocolate and whipping cream
2
Stir over low heat until chocolate melts
3
Transfer mixture to a small bowl
4
Cover and chill for 45 to 60 minutes or until nearly set
5
Lightly grease and cocoa powder 6 (3/4-cup) souffle dishes
6
Divide chilled chocolate filling evenly between dishes
7
Place dishes in baking pan, set aside
8
In a double boiler over low heat, stir butter and remaining 1 1/2 cups chocolate over low heat until melted
9
Remove from heat and let cool
10
Set aside
11
Batter: Preheat oven to 400 degrees F
12
In a large mixing bowl beat eggs, egg yolks, granulated sugar, and Armagnac on high speed for 5 minutes or until thickened and lemon-colored
13
With mixer on medium speed, beat in melted butter-chocolate mixture until combined
14
Sprinkle flour and cocoa powder over the chocolate mixture, beat on low speed until combined
15
Divide batter evenly among the dishes
16
Bake uncovered for about 15 minutes or until the cakes feel firm at the edge
17
Cool in dishes for 2 to 3 minutes
18
Using a knife, loosen cakes from side of dishes
19
Invert onto dessert plates
20
Sift cocoa powder onto plates, dust cakes with powdered sugar and serve with Spun Sugar Halos
21
Combine sugar and water in a saucepan over medium heat until sugar is dissolved and mixture caramelizes, about 15 minutes
22
Drop syrupy mixture onto waxed paper in a circular "halo" and cool before peeling off waxed paper backing
23
Place halos on top of cakes as garnish