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8
t unsweetened butter
6 t flour
4 oz bittersweet chocolate
2 eggs
2 egg yolks
.25 C sugar
1 t unsweetened cocoa or espresso powder
1
oz butter and 4 oz flour for tart tins
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- Pre-heat
oven to 450°.
- Butter
four 4-oz tart molds, custard cups or ramekins; dust with flour.
- Put
chocolate and butter together in top of double boiler and melt
over medium heat/simmering water until just melted, about 10 minutes.
- Meanwhile,
beat together the sugar, eggs, and egg yolks until thick and pale
yellow, just a couple of minutes.
- Whisk
the chocolate/butter mixture into the egg/sugar mixture until
just combined.
- Whisk
in the 2 T of flour.
- Pour
the mixture into the molds equally, placing the molds on a baking
sheet and put in pre-heated oven.
- Bake
for NO MORE THAN 7 MINUTES!
- Remove
from oven, invert the molds on dessert plates, and let rest a
few seconds before removing molds.
- Sprinkle
with cocoa or espresso powder and serve with good vanilla ice
cream. (Properly done cake with ooze).
from
Jean-Georges Vongerichten via Saveur
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