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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: Preheat the oven to 400 degrees Sauce: 6 oz chopped bittersweet chocolate ¼ c light corn syrup 8 oz heavy cream Cake: 6 oz bittersweet chocolate 10 TBS unsalted butter 4 eggs 4 egg yolks 1 ½ c powdered sugar ½ c flour Instructions: Sauce Stir chocolate on top of double boiler over simmering water until melted. Add boiling heavy cream and corn syrup, whisk until smooth. If it is too thin, add more chocolate than called for. This should be semi-liquid in consistency. Transfer to a bowl and keep on ice. Cake Butter six ¾ c soufflé dishes. Stir chocolate and butter in medium saucepan over low heat until melted. Cool slightly. Whisk eggs and egg yolks in a large bowl to blend. Whisk in the sugar, then chocolate mixture, and flour last. Pour batter evenly into soufflé dishes. Bake until the sides are set and the center is still soft and runny. (Approximately 11 min.) Turn cakes out onto plate and serve with ice cream. Notes: *Can be made a day ahead if covered and chilled Fills 6 soufflé dishes |
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