Ingredients
1 1/2 sticks unsalted butter (3/4 cup)
cocoa powder, for molds
6 ounces bittersweet chocolate, chopped
3 eggs
3 egg yolks
1/2 cup sugar
3 teaspoons flour
To make choco pots...
Preheat oven to 450F. Butter 6 ramekins and lightly coat the insides of each ramekin wit cocoa powder, tap out any excess and set aside. Heat the butter and chocolate in a heat[roof bowl over (but not touching) simmering water until chocolate is almost fully melted. Meanwhile, using an electric mixer fitted with a whisk attachment, beat together eggs, egg yolks, and sugar until thick and pale. Slowly poor in the chocolate mixture, then ass the flour and mix until well combined. Divide the batter among the prepared ramekins. Place the ramekins on a baking sheet and bake in the oven for 7- 10 minutes, or until sides are set and center is soft and gooey. Invert each mold onto a plate and let sit for about 10 seconds, then gently tap the tops of the mols and carefully lift to remove. Serve immediately with a scope of vanilla ice cream!
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