Extra For Dusting
Hot Chocolate Cake
hands on time: 20 minutes/total time: 55 minutes/makes 8 servings
8 tablespoons (1 stick) unsalted butter, plus extra for coating
3 tablespoons all-purpose flour, plus extra for dusting.
1/2 cup sugar, plus extra for dusting.
10 ounces semisweet chocolate, coarsley chopped
4 large eggs
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup mini marshmallows
2 tablespoons unsweetened cocoa powder
Preheat oven to 375F. Generously butter, flour, and sugar eight 6-ounce coffee cups made of ovenproof stoneware. Wipe the rims clean. Place the 8 tablespoons of butter and the chocolate in a medium heatproof bowl over a pan of simmering water and melt, stirring once or twice until smooth. Remove from heat and let cool 5 minutes. Using a handheld mixer, beat the eggs, yolk, vanilla, salt and 1/2 cup sugar at the highest speed until the volume doubles and the mixture becomes foamy, about 5 minutes. Stir the tablespoons of flour into the chocolate, then gradually add it to the egg mixture, beating on low until it's fully incorporated. Ladle the batter into each cup until it's about 1/2 inch from the rim. Bake until the cakes puff and begin to crack but the centers are still a bit runny, 13 to 17 minutes. Remove from oven. Sprinkle with marshmallows, then return to oven for 2 to 4 minues, until the marshmallow tops begin to crips. Remove from oven; let cool about 5 minutes. Sift the cocoa on top.
hands on time: 20 minutes/total time: 55 minutes/makes 8 servings
8 tablespoons (1 stick) unsalted butter, plus extra for coating
3 tablespoons all-purpose flour, plus extra for dusting.
1/2 cup sugar, plus extra for dusting.
10 ounces semisweet chocolate, coarsley chopped
4 large eggs
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup mini marshmallows
2 tablespoons unsweetened cocoa powder
Preheat oven to 375F. Generously butter, flour, and sugar eight 6-ounce coffee cups made of ovenproof stoneware. Wipe the rims clean. Place the 8 tablespoons of butter and the chocolate in a medium heatproof bowl over a pan of simmering water and melt, stirring once or twice until smooth. Remove from heat and let cool 5 minutes. Using a handheld mixer, beat the eggs, yolk, vanilla, salt and 1/2 cup sugar at the highest speed until the volume doubles and the mixture becomes foamy, about 5 minutes. Stir the tablespoons of flour into the chocolate, then gradually add it to the egg mixture, beating on low until it's fully incorporated. Ladle the batter into each cup until it's about 1/2 inch from the rim. Bake until the cakes puff and begin to crack but the centers are still a bit runny, 13 to 17 minutes. Remove from oven. Sprinkle with marshmallows, then return to oven for 2 to 4 minues, until the marshmallow tops begin to crips. Remove from oven; let cool about 5 minutes. Sift the cocoa on top.
posted by La Tulipe | 10:59 AM
5 Comments:
I don't need to know this *eyes wide*
*drooools*
Come and cook for me, Rian dear.
Please?
I shall repay you in sexpot tones... *laughs*
Ooooh. Thank you. :D
no baking powder? Is that included in the all-purpose flour?
No baking powder.
All purpose flour means...eh...the whitish flour that comes in bags? Not bread flour. Not wheat flour. Simply....flour? What is it called in the Olde Country?
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