Featured Pinch Tips Video
- 1 stick
- unsalted butter
- 6 oz
- bittersweet chocolate chopped
- 3/4 c
- 2 Tbsp
- 1/2 c
- all purpose flour
- 3/4 tsp
- baking powder
- 1/3 tsp
- 4 large
- 1 tsp
- pure vanilla extract
1Melt butter and chocolate in a double boiler, stirring occasionally.
2Allow to cool to room temperature.
3Preheat oven to 325.
4Sift all the sugar, flour, baking powder and salt together and set aside.
5In another bowl, beat the eggs and vanilla until incorporated.
6Slowly stir in the sugar/flour mixture just until everything is combined.
7Divide the batter among 6 (6 ounce) ramekins.
8Arrange the cups in a baking dish or roasting pan and fill the dish with enough cool tap water to come one third of the way up the sides of the cups.
9This water bath assures that the bottom portions of the cakes remain in a batter state.
10Bake for 35 minutes, or until tops are firm.
11They will look crusty, and a fissure is likely to open in the middle of each.
12Serve warm with ice cream.