INDIVIDUAL MOLTEN LAVENDER- CHOCOLATE CAKES
From on of our most popular bars comes an explosion of fruity and floral flavors, all enveloped in our balanced blend of 59% cacao.
|2 (2 ounce) packages||DAGOBA Lavender Blueberry Dark Chocolate||1/2 cup||unsalted butter||2||large eggs||2||large egg yolks||1/4 cup||granulated sugar||1/4 cup||all-purpose flour||DAGOBA Cacao Powder|
- Position a rack in the middle of the oven and preheat the oven to 425°F. Butter and flour four 6-ounce ramekins or custard cups.
Melt the chocolate with the butter in a medium heatproof bowl set over a saucepan with about 1 1/2 inches of nearly simmering water, whisking until smooth. Remove the bowl from the heat.
Meanwhile, beat the eggs, yolks and sugar with an electric mixer on medium-high speed in a medium deep bowl for about 8 minutes, until very thick and pale. The mixture should form a ribbon when the beaters are lifted. Whisk the warm chocolate mixture into the egg mixture and then whisk in the flour, just until blended.
Evenly divide the batter between the ramekins.
Arrange the ramekins on a baking sheet and bake for 14 minutes, or until the cakes have risen and have a thin crust, the sides are set, and they are still slightly jiggly at the center. Underbaking is better than overbaking. Let stand in the ramekins for 30 seconds.
Using tongs, carefully invert each ramekin onto a serving plate and let sit for 20 seconds. Unmold by lifting up one corner of the mold; the cake will fall onto the plate. Dust the tops with DAGOBA Cacao Powder and serve immediately.