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Mini chocolate cakes

Chocolate-souffle

 

 

What you need:
5 oz bittersweet chocolate, chopped
5 tablespoons unsalted butter, chopped
1/2 cup sugar
2 large eggs
2 egg yolks
Pinch of salt
1/2 cup all purpose flour
Whip cream for topping
20 milk chocolate chips

What you do:
1. Butter and sugar 4 ramekins (7 oz) and put in freezer.
2. Melt chocolate and butter in a double boiler set over simmering water. Stir occasionally with a wire wisk.
3. Cool chocolate until it is lukewarm.
4. Best together sugar, eggs, yolks and salt for about 6 minutes.
5. Sift flour over the mixture and fold in.
6. Fold in cooled chocolate mixture.
7. Pour into ramekins. Too with 5 chocolate chips apiece. (This can be done a day or week in advance. Just freeze or refrigerate ramekins covered in plastic wrap.)
8. Preheat oven to 400 degrees. Place ramekins on cookie sheet and bake about 18 minutes or until cakes are puffed and beginning to crack on top. The centers will still be soft.
9. Serve with whipped cream or powdered sugar. Enjoy!
Recipe from Epicurious

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