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Ingredients:
4 ounces semisweet chocolate
1 1/2 ounces unsweetened chocolate
10 tablespoon butter at room temperature
1/2 cup plus 2 tablespoons sugar
3 large eggs
1/2 cup and 2 tablespoons flour
1 1/2 tablespoons cocoa
3/4 teaspoon baking powder
Instructions:
Butter 6 custard cups. Melt chocolate in a double boiler, add butter and sugar and stir until well mixed. Transfer to a mixing bowl. Add eggs, flour, cocoa, and baking powder. Beat until mixture thickens to mousse consistency (about 8 minutes). Divide into dishes and freeze at least 3 hours. May freeze up to 3 days before serving.
Preheat oven to 375 degrees. Bake until edges are set, center is still moist and surface is shiny (15-18 minutes). Do not overbake. Cool 10 minutes. Invert on a plate and serve with whipped cream.
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Copyright © 1999 - 2004 Lanier Publishing International
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