Page 16 - JDR Pairings - Kitchens and Recipes

ingreDients

½ C soft, unsalted butter
6 oz bittersweet chocolate
⅛ t instant espresso powder, optional
3 room-temperature eggs
⅓ C sugar
2 T unbleached flour
¼ t fine salt

Directions
l Using either a double boiler or microwave, melt the butter and chocolate together
low and slow. Stir to combine and cool.
l In a bowl, whisk the eggs and sugar together until light and foamy.
l Pour the cooled chocolate into the egg/sugar mixture and blend thoroughly.
l Stir in the flour and salt until just combined – don’t over mix.
l Using either greased ramekins or lined cupcake tins, pour in batter and bake at
350 degrees for 8 -10 minutes. When in doubt, slightly under-bake rather than risk
over-baking. The edges should be set, but the center should be very jiggly.
l Important: allow to cool for 5 -10 minutes before attempting to plate.
l Serve warm with berries, mint, powdered sugar, whipped cream or ice cream.
Chocolate Cake Serves 6 to 8.

with Molten Lava

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John Daugherty, Realtors Leading Real Estate Companies of the World® Luxury Portfolio International®
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