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Instructions |
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Preheat oven to 375. Heat a pan of water to a slight boil. Grease and flour ramakins well.
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Beat eggs until they double in volume.
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Melt Chocolate and butter in a glass or stainless bowl over the boiling water. Add liqueur if wanted.
When completely melted mix in sugar. If you like bitter chocolate add a bit less.
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Fold egg mixture into the chocolate 1/4 at a time. Do not over mix. Divide into ramakins.
Cook 10 minutes. Rest 2 minutes. Use paring knife to release from ramakins, hold plate upside down on ramakin, flip.
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Serving
Suggestions |
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Ramakins will last in fridge for 3 days, increase cooking time to 12 minutes when cold.
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Originally Submitted
10/18/2009
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