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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Even the cook will have a hard time believing these take less than 45 minutes to assemble and bake. Ingredients:
1 tablespoon butter |
1 cup butter |
8 ounces bittersweet chocolate morsels |
4 egg yolks |
4 large eggs |
2 cups powdered sugar |
3/4 cup all-purpose flour |
1 teaspoon instant espresso or instant coffee granules |
pinch of salt |
12 thin crème de menthe chocolate mints, chopped |
garnish: powdered sugar |
Directions:
1. Preheat oven to 425°. Grease 6 (6-oz.) ramekins or individual soufflé dishes with 1 Tbsp. butter.
2. Microwave 1 cup butter and chocolate morsels in a microwave-safe bowl at HIGH 2 minutes or until chocolate is melted and mixture is smooth, whisking at 1-minute intervals.
3. Beat egg yolks and eggs at medium speed with an electric mixer 1 minute. Gradually add chocolate mixture, beating at low speed until well blended.
4. Sift together sugar and next 3 ingredients. Gradually whisk sugar mixture into chocolate mixture until well blended. Divide batter among prepared ramekins. Place ramekins in a 15- x 10-inch jelly-roll pan. Sprinkle center of batter in ramekins with chopped mints. Press mints into batter gently just until submerged.
5. Bake at 425° for 16 minutes or until a thermometer inserted into cakes registers 165°. Remove from oven, and let stand 10 minutes. Run a knife around outer edge of each cake to loosen. Carefully invert cakes onto dessert plates. Garnish, if desired.
6. Note: For testing purposes only, we used Ghirardelli 60% Cacao Bittersweet Chocolate Chips and Andes Crème de Menthe Thins.
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