Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 10 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
From: "steven.h.bergstein" Date: 6 May 96 13:56:13 Recipe by: Todd English, Olives Preheat oven to 350. Butter 10 1/2 cup ramekins. Melt chocolate and butter in a double boiler, stirring. Cool mixture to room temperature. Beat sugar and eggs with an electric mixer until well-combined. Add flour and beat until thick and creamy, about 3 minutes. Stir in chocolate mixture until well-combined and divide batter among ramekins. Put ramekins on making sheet and bake in middle of oven until cake surfaces are cracked, about 15 minutes (centers will tremble slightly). Cool cakes in ramekins on a rack for 5 to 10 minutes, or until cool enough to handle. Run a thin knife around edges of ramekins and invert warm cakes onto dessert plates. Sprinkle cakes with confectioners sugar and garnish with mint. Serve cakes with ice cream and raspberry sauce. Note: ULB (my brother, the Culinary Institute of America graduate) suggested using pastry, cake, walnut, or other nut flour in place of regular flour. Or a mixture (i.e. 3/4 cake, 1/4 nut flour). MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER MC-RECIPE DIGEST V1 #73 From the MasterCook recipe list. Downloaded from G Internet, G Internet.
