Chocolate-Raspberry Cakes
8 oz bittersweet or semisweet chocolate, coarsely chopped
14 tablespoons (1 3/4 sticks) unsalted butter, diced
2 tablespoons seedless raspberry preserves (I used strawberry because that is what we had)
4 large eggs
1/4 cup sugar
1 tablespoon vanilla extract
Preheat oven to 325. Butter six 3/4 cup soufflé dishes or custard cups (I used muffin tins and that worked well, too! Since muffin cups are smaller, I buttered about 8 or so). Mix chocolate, butter, and preserves in saucepan. Stir over low heat until chocolate melts. Remove from heat, cool to lukewarm, stirring often, about 10 minutes. Whisk eggs, sugar, and vanilla in a large bowl to blend well, about 1 minute. Gradually whisk in chocolate mixture. Divide batter among prepared dishes. Bake cakes until tester inserted into centers comes out with some moist batter still attached, about 20 minutes. Let cool 30 minutes (centers may fall). Serve cakes warm or at room temperature.
No comments:
Post a Comment