Let me start of by saying that I have had plenty of requests for these little gems. These are perfect for all chocoholics, and so easy to make. Now my original recipe calls for six ingredients and after a painful sacrifice I dropped the only ingredient I could, vanilla. This was tough because vanilla is like salt of the desert world, and I don't think I make anything that a little vanilla wouldn't make better. But for the sake of the challenge I dropped it, and it worked out pretty good. I do recommend adding a splash of vanilla but as I was pleasantly surprised it can hold up without it.
This was a great challenge and I am happy that I got a chance to participate, as I said in a previous post it got me in touch with some old favourites. But another thing that this challenge did for me was to think about simplifying my new favourites and really appreciate what each of the ingredients bring to the dish. Thank you Julie (Rosie + Tart) for putting this together, it has been a lot of fun.
Enough of the blabbing, this is what you will need: (4 portions)
8 oz dark chocolate (make it as good as you can afford)
1 Stick (1/2 cup) Butter (I never said it was low-fat)
4 Tbsp Brown sugar
4 Tbsp Cocoa powder
Preheat oven to 400 F and butter 4- 8 oz ramekins and then coat with white sugar. In a double boiler melt chocolate and butter together. Meanwhile, whisk together the rest of the ingredients in a separate bowl. Let chocolate cool a bit but not harden, then mix together with egg mix. Using a deep sided baking dish place the ramekins in and fill 1/2 way with water, then bake for about 12 minutes from room temperature, or about 20 from the fridge.
When you pull these out of the oven slide a knife around the edges (while still hot so use oven mitts or a cloth) and invert on a plate. Enjoy, and whoever you make these for will invite themselves over for dessert.