Warm Chocolate Cake
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
Yield:6 servings
- ½pound unsalted butter plus softened butter for greasing mold
- ½cup all-purpose flour plus flour for preparing molds
- 3¼ounces Mexican chocolate, chopped (see note)
- 4¾ounces bittersweet chocolate, preferably Callebaut, chopped
- 2½teaspoons grated orange rind
- 4large eggs
- 4large egg yolks
- ½cup sugar
- Whipped cream
Preparation
- Step 1
Preheat oven to 400 degrees. Brush six mini-bundt molds with softened butter and dust them with flour.
- Step 2
Melt the remaining butter with both chocolates and the orange rind in a mixing bowl set over a pan of boiling water. Remove from heat and stir to combine them.
- Step 3
In a separate bowl, beat the eggs, egg yolks and sugar together until they form a ribbon. Sift the flour on top and fold it in. Fold into the chocolate in two portions.
- Step 4
Pour the batter into the prepared molds and bake for six minutes. Remove from the oven, allow to sit for five minutes, unmold and serve with whipped cream.
Tip
- Mexican chocolate is available at Kitchen Food Shop, 218 Eighth Avenue (20th Street), and by mail from Coyote Cafe General Store, 132 West Water Street, Santa Fe, N.M. 87501; (505) 982-2454.
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Comments
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longer
Great recipe- I had to cook for longer
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