bittersWeet chocolAte molten cAKe
Pastry Chef Katie Garofalo Century Club of Syracuse
11oz Unsalted butter 10oz. Bittersweet chocolate chips 6 Whole eggs 6 Egg yolks 3 C Sifted powdered sugar 1 t Vanilla extract ¼ t Salt 1 C All-purpose flour
Preheat oven to 450 degrees. Grease 10 4-ounce foil tins or ramekins.
Melt butter and chocolate over double boiler till smooth. Cool and set aside.
Whisk together the eggs and yolks in large bowl. Mix in powdered sugar and vanilla extract.
Whisk in cooled chocolate mixture, mixing well.
Add salt and flour, whisk till incorporated.
Fill greased tins/ramekins ¾ of the way and bake for 7-8 minutes.
Turn out of tins onto a plate and serve with your favorite ice cream.