What a lovely, delicious, forgiving dessert this is! I have made this dessert with just about every kind of 'flour' there is, including fresh ground whole wheat back in the days that I ate wheat. It works well with coconut, almond and sorghum, but think almond flour might be my favorite. I over cooked it one time and the result was more of a dense, dark brownie - which was still delicious. This dessert is not terribly sweet, but it is rich. I have, on occassion, added a few extra tablespoons of sugar when our guests had a sweet tooth. And I have even substituted Xylitol in place of the sugar. See what I mean about forgiving? It can even survive my not-level oven and multi-tasking baking techniques. So do try this and let me know how it goes!
Molten Chocolate Cakes
4 oz Bittersweet Baking Chocolate
4 oz Semi-sweet Baking Chocolate
1 cup butter (unsalted!)
4 eggs
4 egg yolks
1/4 cup
2 tsp of 'flour' (almond or coconut flour)
tiny pinch of Real Salt
Butter and 'flour' 8 ramekins; preheat oven to 425 degrees.
Melt the chocolate and butter together in a double broiler then beat together with a fork.
Beat eggs and sugar together until light in color. Temper eggs with chocolate, then blend together well. Stir in flour of choice. Fill ramekins 2/3 full and bake for 8 min. The middle will be lusciously gooey and liquidy. Serve with fresh whip cream and berries!
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