Chocolate deliciousness.
Ingredients
- 6 1/2 oz bittersweet chocolate chopped
- 1 pinch sea salt
- 2 tbsp cocoa powder
- 3 tbsp unsalted butter
- 4 egg yolks
- 1/4 cup sugar
- 2 egg whites
Servings: cakes
Instructions
- Assemble 6 4x2" non-stick tart pans (preferably smooth sided with removable bottoms) or 6 4" disposable aluminum pie pans.
- Thoroughly butter the insides of the pans and dust with cocoa powder. Tap out the excess.
- Combine the chocolate, unsalted butter and pinch of salt in a large heatproof bowl. Place over a pot of simmering water and stir occasionally until the chocolate is almost completely melted. Remove from heat and stir until chocolate is smooth. Cool to room temperature.
- Combine the egg yolks with all but 1 Tbsp of the sugar and beat with an electric mixer or by hand at high speed for about 2 minutes, until the mixture thickens and becomes lighter in colour. Fold the cooled chocolate mixture into the egg yolks until smoothly combined. With clean beaters, whip the egg whites with the remaining 1 Tbsp of sugar until soft peaks form. Stir 1/3 of the egg white mixture into the chocolate mixture, then fold in the remain egg whites. Spoon the batter into the tart tins.
- If you are not baking them right away, cover and refrigerate for up to 8 hours.
- Preheat the over to 425 F. Place the cakes well apart on a baking sheet and bake for 8 minutes, or 9 minutes if the cakes have been in the fridge. The centres will be jiggly. Remove from the oven and carefully loosen the tarts with a small knife. Flip the cakes over on individual plates and remove the pans.
- Serve immediately with vanilla ice cream.
Recipe Notes
Source:
Vancouver Sun, October 27, 2010