Just plain chocolate does nothing for me. The most exclusive, decadent creamy, filled droplets of truffle heaven could beckon less. But starchy, gooey, chocolate goodness in forms of brownies, double chocolate chip cookies, chocolate chunk cookies (Clear Flour bakery in Boston, miss you!), cake, yuuuummmmm.
Well, if truffles are heaven this recipe is just pure sin. And if you make sure you dont overcook it, you will have a deliciously perfect viscous end to a special dinner.
You will need:
5 large eggs, plus 5 large egg yolks
1/2 cup sugar
8 oz chocolate (at least 70% cocoa solids), broken into small pieces
1 3/4 stick of butter
1/2 cup all purpose flour
1/2 cup unsweetened cocoa powder plus extra for dusting
8 ramekins, buttered
Method
Preheat oven to 350 F.
Beat eggs, egg yolks and sugar in a large bowl (with an electric hand held mixer) till pale yellow (approx 10-15 mins).
Put chocolate and butter on top of a double boiler set over simmering NOT boiling water. Melt gently, stirring frequently. Remove the top pan with chocolate from heat. Add small amount of egg and sugar mixture, mix well till completely incorporated. Add the rest of egg mixture and mix well. Sift flour and cocoa into bowl and gently fold it in to chocolate and egg mixture until just mixed.
Stand the prepared ramekins in a roasting pan to stabilize them and spoon mixture into them. Mixture should be just below the rim.
Bake on middle shelf for 10-12 mins (if on higher altitude 17 mins). A simple test is that the top of the ramekins should be just firm. Avoid over cooking.
Run a round bladed knife around the inside of each ramekin to loosen the desserts, then carefully turn them out onto individual plates. Dust with cocoa powder and serve immediately.
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