Ingredients Jump to Instructions ↓

  1. 1 c Unsalted butter; softened

  2. 1/2 c Sugar

  3. 3 Eggs

  4. 3 Egg yolks

  5. 1 lb Bittersweet chocolate;

  6. -melted 1 c Flour

  7. 1 c Toasted ground pecans

  8. 1 ts Pure vanilla extract

  9. 6 oz White chocolate

  10. 1-oz pieces 3/4 c Heavy cream; whipped

  11. 2 oz Bittersweet chocolate;

  12. 350. Using an electric mixer with a whisk attachment, cream butter and sugar together on high speed until light and fluffy, about 5 minutes. Add eggs and egg yolks, one at a time, mixing well after each addition. Continue to mix until the egg mixture is lemon colored, about 3 minutes more. Lower the mixer speed and add the melted chocolate. Stop and scrape down the sides and then continue to mix. Add flour, nuts, and vanilla and mix just until the batter comes together. Distribute the batter among six 8-ounce well-greased ramekins. Place the ramekins on a baking sheet and bake for 15 minutes. Remove from oven. Place a 1-ounce piece of

  13. 10 to 15 minutes, or until a knife inserted in the side comes out clean. Do not insert the knife into the center or you will hit the white chocolate. Let cakes cool for about 10 minutes, then invert onto a plate and pipe whipped cream on the top of each cake. Top with grated chocolate and serve warm. Serves six. Ask Caprial --


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