Did someone say chocolate?! Heres an oldie but goodie from the Shonal's Kitchen Cookbook! An impressive dessert to top off any dinner party.
Makes 6-6oz cakes
5 1/2oz bittersweet chocolate
2oz Mexican chocolate
11 Tbs Unsalted butter, cubed
3 egg yolks
1/4 cup sugar
2 Tbs powdered sugar
5 Tbs flour
Optional: fresh raspberries, caramel sauce for drizzling and chopped hazelnuts
Preheat oven to 325 degrees (f).
Butter and flour 6-6oz ramekins.
Place 3 1/2oz bittersweet chocolate, 2oz Mexican chocolate and butter in a double boiler. Stir until melted and smooth. Set aside and let cool slightly.
Using an electric mixer, beat eggs, egg yolks, sugar and powdered sugar at medium speed until pale and thick, approximately 10 minutes.
Reduce speed and mix in flour. Add chocolate mixture to flour mixture and continue beating until glossy, approximately 5 minutes.
Fill ramekins halfway (only use half batter). Divide remaining bittersweet chocolate into 6 pieces and place in center of ramekins.
Top with remaining batter. Bake for approximately 12 minutes, the cake will be set around the edges, but lightly jiggle in the center still.
DO NOT STICK ANYTHING IN CENTER TO SEE IF IT'S DONE!!
Cool slightly for 3-4 minutes.
Run sharp knife around edges, then turn out onto individual serving plates.
Dust with powdered sugar, drizzle with caramel sauce, chopped hazelnuts and a fresh raspberry. A little sprig of mint always looks nice too.