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Receta Donna Dooher's Molten Chocolate Cake
by Global Cookbook

Donna Dooher's Molten Chocolate Cake
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Ingredientes

  • Unsalted butter for cake molds
  • 2 Tbsp. cocoa pwdr (30 mL)
  • 3 ounce extra-bitter chocolate, finely minced (90 g)
  • 3 ounce unsalted butter (90 g)
  • 2 x Large eggs
  • 2 x egg yolks
  • 3 ounce sugar (90 g)
  • 1 1/2 ounce flour (45 g)

Direcciones

  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Butter the round molds with the unsalted butter and dust with cocoa pwdr, tapping out excess cocoa.
  3. Heat the extra-bitter chocolate and the unsalted butter in a double boiler.
  4. In an electric mixer, beat the Large eggs, yolks and sugar till light and fluffy.
  5. Stir in the chocolate-butter mix.
  6. Add in all the flour and mix till just incorporated.
  7. Pipe or possibly carefully spoon the batter into the prepared molds, filling no more than 1/2 full.
  8. Place the filled molds on a baking sheet.
  9. Chill for a minimum of 20 min. The batter will hold overnight in the fridge after it's been put into the molds.
  10. Bake for 7 to 9 min.
  11. The tops will have cracks and the sides will be set, but the centres will be very soft.
  12. Serve immediately and drizzle with Espresso Creme Anglaise.
  13. Serving suggestion: Espresso Creme Anglaise, recipe follows
  14. Special equipment: 5 (2 by 21/4-inch/5 by 5.6 cm) round molds and an electric mixer