Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- Cocoa pwdr for dusting
- 6 ounce bittersweet chocolate, minced into small pcs
- 1 Tbsp. heavy cream
- 3 Tbsp. unsalted butter, cut into small cubes and softened
- 2 x Large eggs
- 1 x egg yolk
- 1/4 c. sugar
- 1 tsp vanilla extract
- 1/8 tsp salt
- 1 Tbsp. all-purpose flour
Direcciones
- Freshly whipped cream or possibly vanilla ice cream for serving
- Position a rack in the center of an oven and preheat to 400 degrees F. Grease a 6-well heart-shaped muffin pan and dust with cocoa pwdr.
- In a medium heatproof bowl, combine 2 ounce. of the chocolate and the cream. Set the bowl over a small saucepan of simmering water but not touching the water, and heat the chocolate, stirring occasionally, till the mix is smooth and blended, 1 to 2 min. Transfer the ganache to a small bowl and chill till hard, about 20 min.
- In another medium heatproof bowl, combine the remaining 4 ounce. chocolate and the butter, set the bowl over the saucepan of simmering water and heat the chocolate, stirring constantly, till the mix is smooth and blended, 2 to 3 min; remove from the heat and cold for 10 min.
- In a mixing bowl, combine the Large eggs, egg yolk, sugar, vanilla and salt. Using an electric handheld mixer or possibly a balloon whisk, beat till thick ribbons fall from the beaters or possibly whisk and the mix is nearly triple in volume, 5 to 6 min.
- Sift the flour over the bowl and gently fold till just blended. Add in the chocolate mix and gently fold together till smooth and blended. Divide the batter among the wells of the prepared pan. Remove the chocolate ganache from the refrigerator and form into 6 tsp.-size balls. Place 1 ball on top of each cake and press gently.
- Bake till the cakes pull away from the sides of the wells and the tops are just hard, 9 to 11 min. Transfer the pan to a wire rack and cold about 5 min. Invert the cakes onto the rack, transfer to individual dessert plates, and serve hot with freshly whipped cream or possibly vanilla ice cream.
- Serves 6.
- Note:This light, souffle-like cake has a molten-chocolate center made of rich chocolate ganache. Ganache is very simple to make. Once melted and slightly cooled, it is often used to glaze cakes, pastries and cookies. Here, the ganache is scooped into small balls and pressed gently into the top of each cake just before baking. The heart-shaped muffin pan used to bake these cakes is available in our retail stores. A regular muffin pan may be used as well.
- Williams-Sonoma Kitchen.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 69g | |
| Recipe makes 6 servings | |
| Calories 283 | |
| Calories from Fat 199 | 70% |
| Total Fat 23.35g | 29% |
| Saturated Fat 14.02g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 88mg | 29% |
| Sodium 104mg | 4% |
| Potassium 297mg | 8% |
| Total Carbs 21.98g | 6% |
| Dietary Fiber 4.9g | 16% |
| Sugars 11.87g | 8% |
| Protein 6.28g | 10% |
