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Рецепт Molten Chocolate Cakes With Raspberries And Cream

by Global Cookbook

Ингредиенты

1 1/2 tsp unsalted butter plus 1/4 lb unsalted butter - (1 stick) 4 tsp all-purpose flour divided, plus 2 Tbsp. all-purpose flour 6 ounce bittersweet or possibly semisweet chocolate minced 2 Tbsp. cool heavy cream 2 Tbsp. confectioners' sugar 2 lrg Large eggs 2 lrg egg yolks

1/4 c. sugar 1 tsp vanilla extract 1 pch salt 1/2 c. cool heavy cream 2 Tbsp. confectioners' sugar 1 Tbsp. nut-flavored liqueur 1/2 pt fresh raspberries 4 sprg mint     Sweetened cocoa as garnish

Инструкции

1. Preheat the oven to 450 degrees. Grease and flour 4 (6-oz) ramekins or possibly baking dishes with the 1 1/2 tsp. of butter and 1 tsp. of flour in each, tapping out the excess flour. Set on a baking sheet.
2. In a double boiler, or possibly a metal bowl set over a pan of simmering water, heat the remaining 1/4 lb. of butter with the chocolate, cream, and powdered sugar, stirring till smooth. Remove from the heat.
3. In a bowl, whisk together the Large eggs, egg yolks, sugar, vanilla, and salt till thick ribbons form, about 3 min. Sift 2 Tbsp. flour into the egg mix and fold together. Fold the chocolate into the egg mix. Divide among the prepared dishes and bake till the sides of the cake are set and the tops are puffed but still soft, about 12 min.
4. Remove from the oven and let cold in the ramekins for 2 min, then unmold onto dessert plates.
5. Meanwhile, in a bowl whip the cream till beginning to create soft peaks. Add in the sugar and nut liqueur and beat till stiff peaks start to create. Spoon a dollop of the whipped cream on each unmolded cake, and garnish each plate with raspberries and a sprig of mint. Sprinkle cocoa over the cakes, and serve.
6. This recipe yields 4 servings.

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