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White Barn Inn's Warm Chocolate Cake
5 egg yolks
1/2 C. sugar, plus sugar for molds
10 oz. semisweet chocolate
10 oz. (1-1/4 C.) unsalted butter, plus butter for molds
2/3 C. sifted all-purpose flour
1 pint chocolate sauce
Using an electric stand mixer, beat eggs, yolks and sugar until the mixture is very pale and falls in flat ribbons when beaters are lifted. Meanwhile, melt the chocolate and butter together in a double boiler over low heat or in a microwave at half power. Allow chocolate to cool slightly.
Butter 8 shallow 4-ounce molds and sprinkle with sugar; set aside. When egg-sugar mixture is ready, beat in the chocolate mixture, then carefully fold in flour. Divide batter among the molds and reserve. Unbaked cakes may be held for up to 5 hours; refrigerate if holding longer than 1 hour. Prepare a favorite chocolate sauce or purchase one. Set aside.
About a half-hour before serving, heat oven to 375�F. Bake cakes 10 minutes, 20 if they've been refrigerated. Allow to sit 5 minutes out of the oven, then unmold onto warmed dessert plates, each with a pool of chocolate sauce. Garnish with whipped cream, chocolate curls, a mint sprig and berries, if desired.
Yield: 8 servings
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