7 oz Semisweet chocolate; chopped
-into 1/2-inch pieces
14 tb (1 3/4 sticks) unsalted
-butter
1 lg Egg
3 lg Egg yolks
1 c Sugar
6 lg Egg whites
I’m sure someone was looking for a recipe for this type cake in the last
couple of days. This one is from today’s Boston Globe Food section. Nice
article about chocolate and three high-end chocolatiers moving in to the
Boston market.
http://www.boston.com/dailyglobe/globehtml/246/Sweet_seduction.htm
Cosentino, pastry chef at Le Meridien, shares her version of this classic
recipe. Serve warm with homemade or store-bought caramel sauce and fresh
whipped cream.
Preheat the oven to 325 degrees.
Grease and flour 6 4 1/2- or 5-inch ramekins. Place the chopped chocolate
and butter in a medium saucepan over low heat. Leave to melt, then whisk
until smooth and remove from the heat. Meanwhile, in a large mixing bowl,
whip the egg and egg yolks with 1/2 cup of the sugar. When pale, fold in
the chocolate-and-butter mixture. In a separate clean, dry bowl, whip the
whites until soft peaks form. Sprinkle in the remaining sugar and beat on
high until the peaks are stiff and glossy. Fold the chocolate mixture
gently into the meringue, just until combined Pour the mixture into the
prepared ramekins so they are about three-quarters full. Place the ramekins
in a roasting pan; fill the pan with hot water to reach halfway up the
sides. Bake in the preheated oven for 30 minutes, or until a toothpick
inserted into the center of each cake comes out clean.
Serves 6.
Yields
1 Servings