* 4 oz semisweet baking chocolate
* 4 Tbsp butter
* 1 large egg
* 1/3 c sugar
* pinch of salt
* 1 Tbsp flour
* (optional, for serving) berries or raspberry jam
1. In a small sauce pan, melt chocolate and butter together.
2. In a mixing bowl, whisk the egg, sugar and salt until light and yellow. Fold in the melted chocolate, then slowly mix in the flour.
3. Lightly butter or spray pam on the inside of 4 cupcake tins. Pour the batter into the tins and bake at 350 degrees for about 15 minutes, until the tops crack.
4. Remove the cupcake tins, and flip cakes onto aluminum foil. Bang the bottom of the tins with a wooden spoon to make sure they fully slide out. Carefully invert the cakes back onto plates. Serve with fresh berries drizzled with grand marnier, or topped with raspberry sauce (nothing more than raspberry jam thinned with a bit of water and stirred)
| Yield: | 2 servings | |
| Prep Time: | 0 hr 10 mins | |
| Cook Time: | 0 hr 15 mins | |
| Ready In: | 0 hr 15 mins | |
| Category: | Desserts | |
| Main Ingredient: | Chocolate | |
| Cooking Method: | Baking |
|
| Nationality: | United States | |
| Recipe Tags: | dessert | chocolate |
Chef's Note & Story
If you liked this recipe, check out the chef's blog at http://the-delicious-life.blogspot.com/
