Copyright © 2007, Martha Stewart Living Omnimedia, Inc.
Ghirardelli is one of the very few American manufacturers that makes chocolate starting from the cocoa bean through to finished products. This control over the manufacturing process, combined with Ghirardelli’s proprietary bean blend and unique methods of roasting and processing, ensures that you are rewarded with the highest quality products and an intense, smooth-melting chocolate taste.
Ingredients:
Serves 6
• 1 1/2 bars G hirardelli 60% Cacao Bittersweet Chocolate Baking Bars (6 ounces total)
• 1/4 cup heavy cream
• Nonstick cooking spray
• 8 tablespoons (1 stick) unsalted butter
• 2 large eggs
• 2 large egg yolks
• 1/3 cup sugar
• 1/2 teaspoon vanilla extract
• 1/4 cup cake flour
• Raspberries, for garnish
• Whipped cream, for garnish
Preparation To make centers:
Melt 2 ounces of chocolate (1/2 a baking bar) and cream in the top of a double boiler. Whisk gently to blend. Refrigerate about 2 hours or until firm. Form into 6 balls; refrigerate until needed.
Preparation To make cake:
1. Preheat oven to 400 degrees. Spray six 4-ounce ramekins or custard cups with cooking spray.
2. Melt remaining 4 ounces of chocolate (1 baking bar) and butter in double boiler; whisk gently to blend.
3. With an electric mixer, whisk eggs, yolks, sugar, and vanilla on high speed about 5 minutes or until thick and light.
4. Fold melted chocolate mixture and flour into egg mixture just until combined. Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin.
5. Bake about 15 minutes or until cake is firm to the touch. Let it sit out of the oven for about 5 minutes.
6. Run a small, sharp knife around inside of each ramekin, place a plate on top, invert and remove ramekin. Garnish with raspberries and a dollop of whipped cream.
This Dessert recipe was published in 'Martha Stewart Living Radio, Thanks giving Hotline Recipes 2010 - p60'.
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