• ½ cup unsalted butter (1 stick, 4 ounces), plus more for buttering the molds
• 6 ounces bittersweet or semisweet chocolate, chopped into small pieces
Note: the type of chocolate the Monika uses is Callebaut Chocolate D-835 53% (Monika lo compra en Restaurant Depot)
• 4 large eggs
• 3 TBSP sugar
• 2 teaspoons flour, plus more for dusting the molds
PREPARATION
1 TBSP butter in the microwave for 15 seconds
put molten butter inside FIVE white ceramic bowls
use 1 TBSP white flour and turn the molds to coat the bottom and walls with flour
Tap out the excess flour into the next mold
boil 1.5 l of water in the water cooker
• Crack 2 eggs into the medium size metal bowl, and add 2 more yolks
(keep the extra white for a different recipe)
Add 3 TBSP sugar, and beat or whisk until light and thick, about 2 minutes.
pour water into the large teflon pot
put second largest metal bowl inside
put butter and chocolate (cut into smaller pieces) into the inner metal bowl and whisk till butter and chocolate all combined – takes about 5 minutes
take metal bowl out of the water
put half of the egg mixture and 1.5 teaspoons flour into the chocolate mix
whisk
add the other half of egg mixture, another 1.5 tea flour
whisk
Divide the batter among the molds.
pour slowly directly from the metal bowl into the white molds
About 8 mm under the inner rim (about half full)
(At this point you can refrigerate them for up to 3 hours; just bring them back to room temperature before baking.)
place the 5 ramekins on a metal round baking dish (the one which blue outside)
cover with envoplast
• When you’re ready to bake, heat the oven to 450.
bake for exactly 10 minutes in our oven
Let sit for 1 minute.
Put a plate on top of the ramekin and (with a potholder to protect your hand) carefully invert the cake onto the plate. Let it sit for 10 seconds, then lift up the ramekin. Serve immediately, with ice cream, sorbet or whipped cream.
Note: in December 2018 I added pinch of clove powder, drops of vanilla and rum
