Valrhona Chocolate Cake
Serves: 6
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
52
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
160 g
Bittersweet Chocolate (imported not unsweetened, preferably valrhona from france, coarsely chopped)3 large
Egg3 large
Egg Yolk5 tbsps
All-Purpose FlourDirections:
1
Preheat the oven to 325 degrees
2
Butter and flour six, 6 ounces custard cups
3
Place chocolate and butter in a metal bowl and set it over a pan of simmering water
4
Stir until melted and smooth
5
Cool slightly
6
Using an electric mixer, beat the eggs, yolks and sugar until they are pale and thick, about 10 minutes
7
Reduce the speed and gradually mix in the flour
8
Add the chocolate mixture to the flour mixture and continue to beat until thick and glossy, about 5 minutes
9
Divide among the prepared cups
10
Add 1 tablespoon
11
Chopped chocolate
12
Bake until the cake is set around the edges but the center moves slightly when the cup is moved, about 12 minutes
13
Cool slightly
14
Run a sharp knife around the edges of the cups
15
Turn out onto plates and serve with warm ice cream