
I strongly suggest you use the best quality ingredients for this recipe, as in using the chocolate bar you love to eat on it's own (I used Callebaut bittersweet), because that is the foremost taste you will have. It is completely in it's element: fresh eggs, fresh butter and chocolate.
Almost Flourless
3T cake flour, sifted
1T cocoa powder
1t espresso powder
5oz bittersweet chocolate
6T unsalted butter
4 yolks
1/4C sugar
4 whites
1/4C sugar
Use a 12 hole muffin pan, lined with cupcake liners.
1. Sift together dry ingredients: cake flour, cocoa powder an espresso.
2. Melt over double boiler or the microwave: chocolate and butter. Let cool a bit.
3. In a mixer bowl, beat yolks with sugar in medium speed, 4 minutes, until creamy and light. Add in chocolate mixture, mixing on low speed. Fold in flour mixture lastly.
4. Whisk egg whites with sugar until soft peaks form. Fold together with yolk mixture. Pour on a lined 7" pan or prepared muffin pan, filling last muffin hole with water.
5. Bake in a 350deg F oven for 20-25minutes for muffin pan or 25-35 minutes for 7" pan.
6. Let cool. Dust with icing sugar or just before serving, add a dollop of whipped cream.
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