An impressive decadent sweet, with a soft center.
- 8 – 10 Ramekins or Oven Proof dessert containers. Greased with sweet butter.
- 11 oz. Semi sweet or Bitter-sweet Daniel Le Chocolat Belge
- 10 oz. Soft unsalted butter
- 1 cup white sugar.
- 1 cup all purpose flour, plus 6 tsp.
- 1 1/2 tsp. Baking Powder
- 3 tsp. cocoa powder
- 6 Eggs
Rum or your favorite liqueur.1 tbsp. If mixture is runny add more flour to compensate.
- 1 cup white chocolate chips
- 1/4 cup whipping cream
- 2 tablespoon butter
- Heat the cream to almost a boil. Add the chocolate chips and butter and mix well.
Melt the semi sweet chocolate, butter and sugar together in a stainless steel bowl over hot water. Place chocolate mixture, flour and cocoa mix in a mixer. Blend slowly and briefly. Scrape down the sides. Add 6 eggs and liqueur blend well. Scrape down sides and beat at medium-high speed for four minutes. Pour into prepared ramekins approximately half full. Wrap and refrigerate.
Just before serving:
Bake at 400 F in centre of oven for 15 – 20 minutes, or until the center is runny and the outside is like a cake. Set and firm.
Run a knife around the rim of the cup and invert onto a plate. Sprinkle with rum or liqueur, or dust with sifted cocoa powder or icing sugar. Pour chocolate sauce around the plate to decorate. Place a scoop of vanilla ice cream on sauce or a dollop of creme fraiche* and any fresh berries and a spring of mint to garnish.
1/2 cup whipping cream and 1/2 cup sour cream. Combine well and let sit on the counter for 24 hours until thick. Refrigerate after 24 hours. Will keep for 14 days if refrigerated. Add powdered or white sugar to taste.