This mouth-watering recipe is ready in just 47 minutes and the ingredients detailed below can serve up to 8 people.
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Egg Recipes
Ingredients
Method
1) In a double boiler, heat the butter and chocolate together until the chocolate is almost completely melted.
2) Whilst chocolate is melting, beat together all the eggs, yolks, and sugar with a whisk or electric mixer until light and thick.
3) Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, and then quickly beat in the flour just until combined.
4) Butter and lightly coat 8 (110g) ramekins with ground gingerbread. Tap the excess gingerbread off and then butter and gingerbread them again. Divide batter among the moulds.
5) Preheat oven to 220C/Gas 8.
6) Bake the cakes on a sheet tray for 6 to 7 minutes; the centre will still be quite soft, but the sides will be set. Then you know it is ready. Let rest for 10 seconds and then serve with whiped cream.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
2) Whilst chocolate is melting, beat together all the eggs, yolks, and sugar with a whisk or electric mixer until light and thick.
3) Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, and then quickly beat in the flour just until combined.
4) Butter and lightly coat 8 (110g) ramekins with ground gingerbread. Tap the excess gingerbread off and then butter and gingerbread them again. Divide batter among the moulds.
5) Preheat oven to 220C/Gas 8.
6) Bake the cakes on a sheet tray for 6 to 7 minutes; the centre will still be quite soft, but the sides will be set. Then you know it is ready. Let rest for 10 seconds and then serve with whiped cream.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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Overall Rating:
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