| Level: | Intermediate |
| Total: | 42 min |
| Prep: | 30 min |
| Cook: | 12 min |
| Yield: | 4 servings |
| Level: | Intermediate |
| Total: | 42 min |
| Prep: | 30 min |
| Cook: | 12 min |
| Yield: | 4 servings |
Ingredients
- 1 cup bittersweet chocolate
- 6 tablespoons butter, unsalted
- 1/4 cups sugar
- 2 eggs
- 1/4 cup all-purpose flour
- Fresh raspberries
- Raspberry sauce
- Chocolate sauce, recipe follows
- 1 cup whole milk
- 10 1/2 ounces bittersweet chocolate, chopped
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1/3 cup sugar
Instructions
- Preheat the oven to 400 degrees F.
- In the top of a double boiler, melt the chocolate, then add the butter and sugar until just melted. Add eggs and whisk until well combined; add flour and mix only until combined. Do not overmix or the cake will be rubbery. Lightly grease four 4-ounce disposable aluminum cups, muffin molds, or ramekins with vegetable baking spray. Distribute batter among the four molds. Place molds on a sheet pan and bake for 10 to 12 minutes. Do not overbake.
- For the Chocolate Sauce: Pour the milk into a 2-quart heavy-bottomed saucepan, place over medium-high heat, and bring to a boil. When it boils, remove the milk from the heat and make a ganache by adding the chopped chocolate. Whisk well, stirring into the edge of the saucepan to combine. The ganache should be homogenous and smooth. Set the ganache aside.
- In a 1-quart heavy-bottomed saucepan, combine the heavy cream, butter, and sugar. Place the saucepan over medium-high heat and bring to a boil, stirring occasionally. The butter should be completely melted and the sugar completely dissolved. Once the mixture has come to a boil, pour it into the warm ganache. Place the sauce over medium-high heat and bring to a boil, stirring constantly with a whisk. As the chocolate sauce cooks, it will begin to thicken slightly. When it reaches a boil, remove it from the heat, and pour it into a clean, dry bowl. Cover by placing plastic wrap directly on top of the sauce to prevent a skin from forming. Let the chocolate sauce cool to room temperature before storing in the refrigerator. When cold, the sauce will become thick enough to be scooped with a spoon.
- Invert molds onto individual serving plates. If you would like to decorate the plate, do so with fresh raspberries or fruit or chocolate sauce, and serve immediately.
- The sauce can be reheated whenever needed. If using a microwave, simply place the chocolate sauce in a microwaveable bowl and heat it at medium-high power in 30-second intervals until it becomes liquid. On the stovetop, place in a heavy-bottomed saucepan over medium heat and stir occasionally until it becomes liquid. If you store it in a squeeze bottle, you can easily drizzle it over a dessert or decorate a plate. It will keep in the refrigerator for up to three weeks. It can also be frozen for up to two months if stored in an airtight container. Thaw in the refrigerator and heat as described above until liquid.
Reviews
Ive made this recipe for years, i just substitute the bittersweet chocolate for milk chocolate it comes out soooo yummy! a desert my mom actually likes hahaha!!!!! recently i put a few chocolate chips in the center of the batter filled ramekin then top it off with just a tish more batter and when it comes out its almost like a chocolate lava cake. definitely a chocolate addicts favorite!!!!!!
Wow! Wonderful dessert! But after I cooked it for 12 minutes, there was soo much bubbling liquid! So for two of them I didn’t put them back in and the other two I put back in for 3 minutes. The two I left out soaked in the liquid and were amazing! The other two were a little hard on the outside. Other than that, it was awesome! Put it in a bowl with a little ice cream and it was a hit!!!
i made this using extra chocolate left over from easter and it was amazing. i wanted to make sometihng chocolately but without too many ingredients and this fit the mold. its was simple amazing. i definatly recommend it.
Thank you Jacques. You’re the BEST!! 😉
Ps. When it comes to chocolate, I come to Jacques. This guy knows his stuff.
No one could finish it because it was so rich…we all felt sick afterward. It was yummy until it was too much, though.
This recipe was too bitter. I’m wondering if the sugar was supposed to be 1 1/4 cups and not 1/4 cup. I am a chocolate lover, but this was WAY too rich and bitter.
As always, Jacque’s receipes are OUT OF THIS WORLD! This was easy, delicious and everyone thouth I spent hours making tem. They were a huge hit at my dinner party. I love his show and wish it was longer, so he didn’t have to go so ast through the receipes. I watch all of his shows.
This recipe came out perfect. It is soooooo delicious! I highly recommend trying this, you won’t be disappointed.
I have tried many recipes like this one and this is by far the best! I have made it several times and each time it has come out perfect. I’m not sure why the other reviewer had such a hard time because my experience was the exact opposite. Everyone I have served this to loves it!