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Recipe by Susy Massetti, executive chef at the Diplomat Radisson SAS Hotel, Residence & Spa
These little "heart melting" chocolate delights are so easy to make and very convenient!
You can prepare them in advance and just warm them up in the oven at the last minute, serve them in a classic combination of fresh strawberries and lightly sweetened whipped cream.
Ingredients
5 squares (28 g each) semisweet chocolate
1/4 cup (50 ml) butter
2 eggs
2 additional egg yolks
1/4 cup (50 ml) granulated sugar
2 tsp (10 ml) vanilla
1 tsp (5 ml) instant coffee powder
1 tbsp (15 ml) all purpose flour
Whipped cream and berries as an accompaniment
Cooking instructions
Grease four 3/4 cup (175 ml) custard cups or individual souffle dishes.
In a small saucepan, melt together the chocolate and butter over low heat, stirring until the mixture is smooth. Remove from heat.
In a mixing bowl, with an electric mixer, beat together the eggs, additional egg yolk, sugar, vanilla, and instant coffee powder until very thick, for about five minutes.
The mixture should be thick enough to form a ribbon when you lift the beater from the bowl. Gently fold in the flour and the chocolate mixture, mixing just until combined.
Pour batter into prepared baking dishes, cover tightly with plastic wrap and refrigerate until about one hour before you're planning to serve dessert. (You can prepare it as early as 24 hours ahead and keep it refrigerated until they go in the oven).
Preheat the oven to 400 degrees F (200 degrees C).
Bake on middle rack for 10 to 12 minutes or until the top is just barely set. (A toothpick poked into the centre of one of the cakes will come out with batter attached.)
Let cool for five minutes, and then very carefully loosen the sides of the cakes by running a knife blade around the inside surface of the dish and turn them out onto individual serving plates.
Serve immediately with whipped cream and, if desired, fresh strawberries or raspberries.
Servings: Four.
