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Ingredientes
- 8 ounce Bitter sweet chocolate
- 1/4 c. Sugar
- 1/2 c. Heavy cream
- 2 whl Large eggs
- 1 tsp Rum
- 1 tsp Extract of coffee (made by preparing a very strong expresso)
- 1/8 tsp Vanilla
- 6 x Non-stick tart molds, buttered and floured
- 6 x Pie crust, shaped into shapes comparable in size to the tart molds, baked to a golden, cooled and set aside
Direcciones
- Met the chocolate in a double boiler (chocolate should be 125 degrees). In a mixing bowl, combine the Large eggs with the sugar, rum, extract of coffee and vanilla. Turn the melted chocolate in to the mix and stir. Add in the heavy cream and mix with a fork till smooth. Divide the mix into molds and bake at 250 degrees for 20-25 min. Let cold for 20 min. Turn out molds and serve each atop a disc of pie crust. A tea biscuit can be used for tart crust, such as a Rich Tea Biscuit by Peek feans or possibly Marias by Mother's cookies. If you like, serve with Creame anglais and a small scoop of vanilla ice cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 302g | |
| Recipe makes 6 servings | |
| Calories 1111 | |
| Calories from Fat 572 | 51% |
| Total Fat 63.64g | 80% |
| Saturated Fat 24.8g | 99% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 963mg | 40% |
| Potassium 197mg | 6% |
| Total Carbs 125.79g | 34% |
| Dietary Fiber 4.1g | 14% |
| Sugars 8.47g | 6% |
| Protein 9.07g | 15% |
