Ingredients :
2 cups heavy cream
1 cup white chocolate chips
1 cup semisweet chocolate chips
1 pound bittersweet chocolate chips
8 tablespoons (1 stick) unsalted butter, softened
1 1/2 cups sugar
6 eggs
1 1/2 cups all-purpose flour
Vanilla ice cream, for serving
1 cup white chocolate chips
1 cup semisweet chocolate chips
1 pound bittersweet chocolate chips
8 tablespoons (1 stick) unsalted butter, softened
1 1/2 cups sugar
6 eggs
1 1/2 cups all-purpose flour
Vanilla ice cream, for serving
How To Prepare :
1. In a small saucepan, bring 1 cup of the heavy cream to a simmer.
2. Remove the pan from the heat and whisk in the white chocolate chips. Whisk constantly until the chocolate is melted. Let the sauce cool, stirring occasionally, about 30 minutes.
3. Repeat the process with the semisweet chocolate chips--simmer the remaining 1 cup cream, whisk and melt the chips, and let cool.
4. Preheat the oven to 400°F. Butter six 6-ounce ramekins, thoroughly coating the bottom and sides.
5. Combine the bittersweet chocolate chips and softened butter in a medium bowl set over a pan of simmering water. Melt the butter and chocolate, stirring until well blended.
6. Remove the bowl from the pan and let the mixture cool for a few minutes.
7. In a separate bowl, beat the sugar and eggs with an electric mixer until foamy, about 2 minutes. Using a spatula, scrape in all of the chocolate-butter mixture and blend it into the egg mixture on medium speed.
8. Add the flour, 1/2 cup at a time, beating on medium speed after each addition, until it is completely incorporated. Do not overmix the ingredients.
9. Pour the batter into the prepared ramekins and place the ramekins on a sheet pan. Bake for about 18 minutes. The cakes should be slightly crusty on top and still liquid in the center when pierced with a clean knife. Let the ramekins rest on the sheet pan for 2 to 3 minutes. Don't let them cool too much before serving, as the butter that coats the ramekins will not release the cakes if it is allowed to start hardening.
10. Invert each cake onto a dessert plate. Spoon some of each sauce around the cake, and drizzle a little more of each over the top. Serve with a scoop of ice cream on the side.
Service : 6
2. Remove the pan from the heat and whisk in the white chocolate chips. Whisk constantly until the chocolate is melted. Let the sauce cool, stirring occasionally, about 30 minutes.
3. Repeat the process with the semisweet chocolate chips--simmer the remaining 1 cup cream, whisk and melt the chips, and let cool.
4. Preheat the oven to 400°F. Butter six 6-ounce ramekins, thoroughly coating the bottom and sides.
5. Combine the bittersweet chocolate chips and softened butter in a medium bowl set over a pan of simmering water. Melt the butter and chocolate, stirring until well blended.
6. Remove the bowl from the pan and let the mixture cool for a few minutes.
7. In a separate bowl, beat the sugar and eggs with an electric mixer until foamy, about 2 minutes. Using a spatula, scrape in all of the chocolate-butter mixture and blend it into the egg mixture on medium speed.
8. Add the flour, 1/2 cup at a time, beating on medium speed after each addition, until it is completely incorporated. Do not overmix the ingredients.
9. Pour the batter into the prepared ramekins and place the ramekins on a sheet pan. Bake for about 18 minutes. The cakes should be slightly crusty on top and still liquid in the center when pierced with a clean knife. Let the ramekins rest on the sheet pan for 2 to 3 minutes. Don't let them cool too much before serving, as the butter that coats the ramekins will not release the cakes if it is allowed to start hardening.
10. Invert each cake onto a dessert plate. Spoon some of each sauce around the cake, and drizzle a little more of each over the top. Serve with a scoop of ice cream on the side.
Service : 6
Comments
Post a Comment