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Categories:Viewed: 70 - Published at: 9 years ago
Ingredients
- 1 1/2 ounces unsweetened chocolate chopped
- 10 tablespoons unsalted butter room temperture
- 1/2 cup plus 2 tablespoons sugar
- 3 large eggs room temperture
- 1/2 cup plus 2 teaspoons all purpose flour
- 1 1/2 tablespoons unsweetened cocoa powder
- 3/4 teaspoon baking powder
- vanilla ice cream or sweetened whipped cream (optional)
Method
- Lightly butter 6 1 cup souffle dishes. Melt both chocolates in top of double boiler over barley simmering water stirring until smooth. Add butter and sugar and stir until butter melts and sugar dissolves. Transfer to large bowl. Add eggs then flour cocoa and baking powder. Using electric mixer beat until mixture thickens to mousse consistency about 8 minutes. Divide mixture among prepared dishes. Cover with plastic wrap and freeze at least 3 hours
- Position rack in center of oven and preheat to 375. Peel plastic off souffle dishes. Bake until edges are set and centers are still moist and shiny about 11 minutes do not over bake. Cool 10 minutes. Invert 1 dessert onto each plate. Serve warm with ice cream or whipped cream.
