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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Byerly's Miniature Hot Chocolate Cakes Recipe

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This recipe for Byerly's Miniature Hot Chocolate Cakes is from All in the Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz. Unsalted butter
14 oz. Dark chocolate, coarsely chopped
4 Pasteurized eggs
4 Pasteurized egg yolks
½ cup Sugar
½ tsp. Salt
¼ cup Flour
Directions:
Directions:
Generously butter eight (6 oz.) jumbo muffin cups, or ramekins. I also find that the silicone cupcake cups are wonderful for this recipe.

In a large microwavable bowl, combine butter and chocolate. Microwave until butter and chocolate are almost melted. Stir until chocolate is completely melted.

In medium bowl, beat eggs, egg yolks, sugar and salt at high speed until thick and pale. Quickly fold the chocolate mixture and flour into the egg mixture.

Spread batter in prepared pans.

Bake in a preheated 450º oven until edges of cakes are firm but centers are wet (7-9 minutes). Cool in pans one minute.

If using a muffin pan, arrange baking sheet over muffin pan; carefully turn over. Let stand 15 seconds, then unmold. Using a wide spatula, transfer to individual serving plates. Dust with powdered sugar. Can serve with raspberries, ice cream, whipped cream.

 

 

 

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