1 Recipe Todd English’s
-raspberry sauce (see
-recipe)
12 oz Chocolate; bittersweet,
-chopped
2 Sticks butter; unsalted
1 c Sugar
6 lg Eggs
1/2 c Flour; all-purpose
Confectioner’s sugar
Mint leaves
Vanilla ice cream
From: “steven.h.bergstein” steven.h.bergstein@ac.com
Date: 6 May 96 13:56:13
Recipe by: Todd English, Olives
Preheat oven to 350. Butter 10 1/2 cup ramekins.
Melt chocolate and butter in a double boiler, stirring. Cool mixture to
room temperature.
Beat sugar and eggs with an electric mixer until well-combined. Add flour
and beat until thick and creamy, about 3 minutes. Stir in chocolate
mixture until well-combined and divide batter among ramekins.
Put ramekins on making sheet and bake in middle of oven until cake surfaces
are cracked, about 15 minutes (centers will tremble slightly). Cool cakes
in ramekins on a rack for 5 to 10 minutes, or until cool enough to handle.
Run a thin knife around edges of ramekins and invert warm cakes onto
dessert plates. Sprinkle cakes with confectioner’s sugar and garnish with
mint. Serve cakes with ice cream and raspberry sauce.
Note: ULB (my brother, the Culinary Institute of America graduate)
suggested using pastry, cake, walnut, or other nut flour in place of
regular flour. Or a mixture (i.e. 3/4 cake, 1/4 nut flour).
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MC-RECIPE DIGEST V1 #73
From the
Yields
10 Servings