| Recipe: |
I found this recipe in Phoenix Home & Garden (Dec 08) under the name "Boca Negra Cakes." Romantic, but if I listed it under that name, I'd never find it again. So it got a much more literal name for this site.
The original recipe makes 7 cakes. I adapted it to make a far more dinner-party friendly 4.
3.33 oz. bittersweet chocolate
1/3 c. butter
2 large eggs, separated
1 T. sugar
2 T. + 2 t. brown sugar
2/3 t. vanilla extract
2 T. + 2 t. flour
1 T. ground almond meal (or 1 T. almonds ground in a food processor with the flour)
1/8 t. cream of tartar (optional... i.e. I didn't have any and it worked anyways)
butter (for ramekins)
whipped cream or vanilla ice cream (for serving)
Preheat oven to 325° F. Place chocolate and butter in small microwave proof bowl and microwave on low, stirring often, until chocolate is almost melted. Set aside to cool.
Place egg yolks and sugars in a small bowl and whisk until pale yellow and fluffy. Add vanilla, whisk again, and set aside. Mix flour and almond meal.
Add eggs to chocolate and fold well. Add flour and fold together well. Whip egg whites for 1 minute. Add cream of tartar and continue whipping until soft peaks form. Gently fold half the eggwhites into the chocolate... do the same with the other half.
Butter four 6-8 oz ramekins and distribute batter between them. Bake 12-15 minutes. Let cool slightly, but serve warm. Preferably with whipped cream or vanilla ice cream.
Shockingly, only about 25 g carbs each! |
