Description
Inspired by Michael Bonacini
Ingredients
Units
Scale
- 4 oz semi-sweet chocolate
- 4 oz butter
- 2 eggs
- 2 egg yolks
- 5 oz sugar
- 3 1/2 oz flour
Instructions
- Preheat oven to 350F.
- Grease and dust tins (or tea cups/ramekins) with cocoa.
- Melt chocolate and butter over low heat.
- In a separate bowl, whisk together eggs, egg yolks and sugar.
- Slowly add chocolate mixture. Add flour.
- Pour into tins.
- Bake for 9-12 minutes **I do 15 minutes, but it depends on your oven.
- You want to remove them from the oven while they still appear slightly uncooked in the centre.
- Let cool for 5 minutes before turning out.
- These will keep in the fridge, uncooked, for 2-3 days. Alternatively, freeze uncooked portions and simply remove from the freezer a few hours before baking.
Notes
Warning: This is a dangerous dessert to have lurking in your freezer. If you take one out of the freezer when you get home from work while cooking dinner, it will be ready to pop in the oven for a sinful chocolatey dessert. Just sayin’.