|
|
Instructions |
|
|
|
Preheat oven to 400 degrees
Melt the butter in a heat proof bowl set over a pot of simmering water,
gently stirring until they melt together move from the heat and sift in
the cocoa powder, stirring until smooth
|
|
|
|
Meanwhile beat the eggs with the sugar, vanilla and orange liqueur until
they are thick and smooth. Pour in the melted chocolate, stirring until
smooth
|
|
|
|
Divide the batter evenly among custard cups. Spray cups with Pam
first. Place in the oven for 14minutes. The edges will be firm but
Spray the inside of the ramekens with PAM or butter to make a thin
film. Coat with a spring of sugar and shake to cover all sides. Evenly
divide the cake batter amount the ramekins.
Invert onto dessert plates.
Garnish with a dusting of icing sugar and fresh raspberry sauce
drizzled on the plate.
|
|
|
|
Place a baking heet and bake until the batter rises, the tops are
cracked and the inside is still a bit gooey. NO MORE than 10 minutes.
Cool a few minutes so the cake pulls away from the side of the ramekins
Serve with a dalop of whip cream, drizzle of carmel sauce if desired and
fruit garnish such as raspberries or blueberries
|
|
|
|
Originally Submitted
11/3/2013
|
