Ingredients:
4 oz. Semisweet chocolate, finely chopped
1 1/2 oz. Unsweeted chocolate, finely chopped
10 Tbls. Unsalted Butter, softened
1/2 c. Sugar
3 Eggs
1/2 c. + 2 Tbls. All purpose Flour
3/4 tsp. Baking Powder
1 1/2 Tbls. Unsweeteded Cocoa Powder
Instructions:
Lightly butter six 1-cup ramekins or custard cups; set
aside. Place the semisweet and unsweetened chocolate in
the top of a double boiler or in a bowl set over a saucepan
of hot water over low heat (the bottom of the bowl should
not touch the water). Stir occasionally until the chocolate
melts; remove from the heat.
When the chocolate is smooth, stir in the butter and
sugar until smooth. Add the eggs, flour, baking powder
and cocoa. Beat with an electric mixer at medium-high
speed until the mixture is pale and has a thick, mousse-like
consistency, about 5 minutes.
Fill the ramekins 1/2 full, cover each with plastic wrap.
Freeze for at least 3 hours. (the ramekins and be filled
and frozen up to 3 days in advance)
Just before serving time, preheat the oven to 375 degrees,
with a rack at the center. Bake the cold desserts until
the outer edges of the tops are set, but the centers are
still moist and shinny, usually 10 to 11 minutes. Invert
each portion onto a serving plate and serve warm.
Accompaniment suggestions:
This can be complimented with a variety of sides. The
book it is retrieved from suggest vanilla bean ice cream.
For our annual Pastor's Wive Conferenc we served it with
Lemon Creme Friache.
