Thursday, March 06, 2008

The Ghirardelli Chocolate Cookbook: Individual Soft Center Cakes

Sometimes you just need some chocolate.  Because sometimes you've moved to a new place, and it's nothing like you thought it would be.  And you have to learn a new job, learn a new neighborhood, and make new friends, all while coming home to the nasty apartment you rented, sight unseen.  It's tough.  But I think chocolate puts at least a little dent in all that.  A very little dent.  But hey, I'll take what I can get.

Individual Soft Center Cakes
From The Ghirardelli Chocolate Cookbook

½ cup (1 stick) unsalted butter
4 ounces 60% Cacao Bittersweet Chocolate baking bar, broken or chopped into 1-inch pieces
2 large eggs
2 large egg yolks
⅓ cup granulated sugar
½ teaspoon vanilla extract
1 tablespoon cake flour

Preheat the oven to 450°F. Butter four 6-ounce ramekins and dust with sugar.

Melt the butter and chocolate in the top of a double boiler or in a heatproof bowl over barely simmering water, stirring occasionally until smooth.

In a large bowl, whip the whole eggs, egg yolks, sugar, and vanilla with an electric mixer on high speed for about 10 minutes. Fold in the melted chocolate mixture.  Fold in the flour just until combined. Spoon the mixture into the prepared ramekins.

Bake for 9 to 10 minutes, until the top and sides are set.  The center will be quite soft.  Remove from the oven and let sit for about 5 minutes, then unmold each ramekin onto a dessert plate. Serve with a few raspberries and a dollop of whipped cream.

Makes 4 servings

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