The quality of ingredients used always impacts the outcome of a recipe. Chocolate is no exception. Use the freshest, highest quality chocolate available for this recipe.
Be careful not to overbake.
The Apple Orchard, Susan Wiggs
The quality of ingredients used always impacts the outcome of a recipe. Chocolate is no exception. Use the freshest, highest quality chocolate available for this recipe.
Be careful not to overbake.
The Apple Orchard, Susan Wiggs
Preheat oven to 350 degrees.
Arrange 6 small oven proof mugs or custard cups in a baking pan.
Melt the butter and chocolate together in a double boiler set over barely simmering water. Whisk until smooth and set aside.
Whisk eggs and sugar together in a mixing bowl. Set the bowl over simmering water, whisking constantly until warm to the touch. Remove from heat.
Beat egg mixture with an electric mixer until light and fluffy.
Fold egg mixture into chocolate mixture.
Spoon batter into cups. Add enough hot water to the baking pan to come half way up the sides of the cups.
Bake until the tops lose their glossy finish. Serve warm or at room temperature with ice cream or whipped cream that has been lightly spiked with cuantro.
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