Categories:
Ingredients
2 tablespoons Cocoa powder
- 1 tablespoon + 1 cup (2 sticks) Unsalted butter
- 12 ounces Bittersweet chocolate
- 4 large Eggs
- 4 large Egg yolks
- 1/2 cup C&H Baker's Sugar
- 1/8 teaspoon Salt
- 4 tablespoons All-purpose flour
- 1/4 cup C&H Powdered Sugar
- Fresh raspberries as garnish
Rate Recipe
Instructions
Step 1
Preheat oven to 425°F. Using 1 tablespoon of butter, grease six 6.5oz ramekins. Lightly cover the buttered ramekins with cocoa powder. Tap out excess. Set the ramekins on a baking sheet.
Step 2
In a double boiler, over simmering water, melt butter and chocolate. Remove from heat and set aside.
Step 3
In a large bowl, at medium-high speed, beat eggs, egg yolks, sugar, and salt until light and thickened.
Step 4
Fold the chocolate mixture and flour into the egg mixture. Evenly distribute the batter into the prepared ramekins.
Step 5
Bake for 9-10 minutes or until the sides of the cakes form a crust but the center is still soft. Remove from the oven and allow the cakes to rest for 1 minute. Carefully invert each cake into a plate and unmold.
Step 6
Sprinkle with powder sugar and garnish with fresh raspberries. Serve immediately.
Rate Recipe
Sign Up
Sign up to receive new recipe inspiration, product information, special offers, and more.