Triple-Chocolate Meltdown
2 cups heavy cream
1 cup white chocolate chips
1 cup semisweet chocolate chips
1 pound bittersweet chocolate chips
8 tablespoons (1 stick) unsalted butter, softened
1 1/2 cups sugar
6 eggs
1 1/2 cups all-purpose flour
Vanilla ice cream, for serving
1. In a small saucepan, bring 1 cup of the heavy cream to a simmer.
2. Remove the pan from the heat and whisk in the white chocolate
chips. Whisk constantly until the chocolate is melted. Let the
sauce cool, stirring occasionally, about 30 minutes.
3. Repeat the process with the semisweet chocolate chips--simmer the
remaining 1 cup cream, whisk and melt the chips, and let cool.
4. Preheat the oven to 400°F. Butter six 6-ounce ramekins,
thoroughly coating the bottom and sides.
5. Combine the bittersweet chocolate chips and softened butter in a
medium bowl set over a pan of simmering water. Melt the butter and
chocolate, stirring until well blended.
6. Remove the bowl from the pan and let the mixture cool for a few
minutes.
7. In a separate bowl, beat the sugar and eggs with an electric
mixer until foamy, about 2 minutes. Using a spatula, scrape in all
of the chocolate-butter mixture and blend it into the egg mixture on
medium speed.
8. Add the flour, 1/2 cup at a time, beating on medium speed after
each addition, until it is completely incorporated. Do not overmix
the ingredients.
9. Pour the batter into the prepared ramekins and place the
ramekins on a sheet pan. Bake for about 18 minutes. The cakes
should be slightly crusty on top and still liquid in the center
when pierced with a clean knife. Let the ramekins rest on the
sheet pan for 2 to 3 minutes. Don't let them cool too much before
serving, as the butter that coats the ramekins will not release
the cakes if it is allowed to start hardening.
10. Invert each cake onto a dessert plate. Spoon some of each sauce
around the cake, and drizzle a little more of each over the top.
Serve with a scoop of ice cream on the side.
Serves 6
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