Warm Chocolate Cake with Warm Chocolate Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Butter and sugar for ramekins
10 ounces of semisweet chocolate
2 1/2 sticks (5/8 pound) unsalted butter
5 large eggs
5 egg yolks
1/3 cup sugar
3/4 sifted AP flour
Warm Chocolate Sauce (2 cups)
1 cup milk
1 cup sugar
1 1/3 cup dutch cocoa
4 ounces semisweet chocolate
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Directions: |
Directions:Prepare chocolate sauce and set aside
Butter and sugar 8 ramekins
Combine butter and chocolate in double boiler-melt then cool slightly.
In large bowl combine eggs, yolks, sugar and beat for 5 minutes until pale in color and falls in flat ribbons. Fold in chocolate, fold in flour. Divide into molds.
Will keep at room temperature for 1 hour. Will keep refrigerated for 5 horus.
30 minutes before preheat 375. Bake cakes for 10 minutes or for 20 minutes if refrigerated. Allow to rest 5 minutes. Invert onto warmed dessert plates.
Warm Chocolate Sauce (2 cups)
Combine all ingredients with one cup of water over medium to low heat whisking frequently. When chocolate melts and mixture comes to boil, remove from heat. Serve warm or reheat gently before serving. Sauce will keep one hour at room temperature or 2 -3 days covered in refrigerator. |
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Number Of
Servings: |
Number Of
Servings:8 |
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