Chocolate Lava Pastries
6-1/2 ounces dark chocolate (at least 70% cacao)
4-1/2 ounces heavy cream
3 eggs
1 tablespoon flour
3 tablespoons brown sugar
1/2 teaspoon vanilla extract
1 tablespoon butter
1 tablespoon cocoa powder
Break up chocolate, add cream and melt in a double boiler, or in the
microwave oven, or over low heat. Beat eggs with flour, add sugar and
vanilla. Gradually beat the egg mixture into chocolate batter. Butter
ramekins and sprinkle them with cocoa. Heat the oven to 425 degrees. Divide
the batter among ramekins and bake for 12 minutes. Let stand in ramekins for
2 minutes, then turn out on a platter. Serve warm.
6-1/2 ounces dark chocolate (at least 70% cacao)
4-1/2 ounces heavy cream
3 eggs
1 tablespoon flour
3 tablespoons brown sugar
1/2 teaspoon vanilla extract
1 tablespoon butter
1 tablespoon cocoa powder
Break up chocolate, add cream and melt in a double boiler, or in the
microwave oven, or over low heat. Beat eggs with flour, add sugar and
vanilla. Gradually beat the egg mixture into chocolate batter. Butter
ramekins and sprinkle them with cocoa. Heat the oven to 425 degrees. Divide
the batter among ramekins and bake for 12 minutes. Let stand in ramekins for
2 minutes, then turn out on a platter. Serve warm.
