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This elegant dessert goes together in a snap!
6 tablespoons (3/4 stick) unsalted butter
6 ounces (1 heaping cup) bittersweet chocolate
1/3 cup (1 ounce) Dutch process cocoa
1/2 cup (3 1/2 ounces) sugar
1/4 teaspoon salt
1 tablespoon coffee liquor, Grand Marnier, Couintreu or Chambord (or other flavor choice), or water
1 teaspoon vanilla extract
3 large eggs
1/2 cup (2 ounces) salted toasted nuts*
fudge sauce, heated
raspberry sauce or puree
*combine 1/2 cup diced or chopped nuts with 1 teaspoon melted butter and a pinch of salt. Toast in a preheated 350°F oven for 5 to 8 minutes, until very lightly browned.
Lightly grease 6 pyramid molds or muffin cups or 1/2-cup-capacity custard cups (using a non-stick pan spray works well). Preheat the oven to 350°F.
Melt the butter and chocolate together over low heat. Remove from the heat and stir in the cocoa, sugar, salt and liqueur of choice. Whisk vigorously, then beat in the eggs, one at a time. Divide the mixture between the 6 cups, filling them almost to the top. Bake for 24 to 28 minutes, until the cakes are set on top, with a nickel size spot in the middle that is slightly indented. (If you have a thermometer, it should read between 165°F and 170°F). Remove the cakes from the oven and let cool in the mold. When completely cool, remove from the molds and wrap well until serving time. Best served at room temperature or warmer.
Yield: 6 cakes.
To serve: Place the cakes on heatable serving plates. Heat for 15 to 20 seconds in a microwave or for 5 to 8 minutes in a preheated 325°F oven. Sprinkle with the toasted nuts and fresh raspberries. Top with a bit of fudge sauce and drizzle with raspberry sauce. Garnish with whipped cream or ice cream if desired.
Nutrition per serving (1 cake without garnish, 90g): 370 cal, 27g fat, 6g protein, 33g total carbohydrate, 28g sugar, 4g dietary fiber, 135mg cholesterol, 130mg sodium.