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Bittersweet Chocolate Bombes

3 ounces bittersweet chocolate, coarsely chopped
4 tablespoons unsalted butter
1 large egg
1 large egg yolk
1/3 cup granulated sugar
1/3 cup all-purpose flour
1 teaspoon confectioners' sugar
Fresh raspberries and mint leaves, for garnish (optional)


Preheat the oven to 350. Butter two 1-cup ramekins and set them on a small baking sheet. In a small saucepan, melt the chocolate and butter over low heat, stirring occasionally. Let cool completely. In a medium bowl, combine the egg, egg yolk and granulated sugar. Set the bowl over a pan of simmering water and beat at high speed until the mixture is thick and warm, about 4 minutes. Off the heat, continue beating the mixture until thick enough to form a slowly dissolving ribbon when a beater is lifted, about 2 minutes.

Source: www.foodandwine.com