Cooking Instructions
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Step 1
Preheat the oven to 140 degrees C (275 degrees F) steam roast. Grease 5 oven-proof ramekins with butter.
Step 2
Place a saucepan of water over low heat. Put
54.5% Dark Couverture Chocolate Callets (2/3 cup)
and
Unsalted Butter (1/4 cup)
in a heatproof bowl and set over the water, stirring occasionally until melted. Ensure water does not boil or reach the bottom of the bowl.
Step 3
Add
Eggs (3)
and
Granulated Sugar (2/3 cup)
to a large bowl, and mix well, gently, to avoid making air bubbles.
Step 4
Pour chocolate mixture into the egg mixture and mix gently until combined.
Step 5
Sift
All-Purpose Flour (1/3 cup)
and
Unsweetened Cocoa Powder (1/2 cup)
over the chocolate mixture and gently fold it in. Divide mixture evenly between prepared ramekins.
Step 6
Put ramekins onto shelf P3 (middle of the oven) and bake for 30 minutes.
Step 7
Remove from oven, allow to cool down for a minute or two, then shake gently to turn out upside down onto a plate.
Step 8
Serve accompanied by
Fresh Fruits (to taste)
and
Whipped Cream (to taste)
.
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