Wednesday, 14 September 2011

Chocolate Bomb

Here is one of my favourites desserts....the chocolate Bomb! This is the perfect choice if you want to impress your guests, it's easy to do, you can make it when you have time and keep it in the freezer and the most most important reason... everybody loves it! You can serve it as you wish, but a good option is vanilla icecream. For the picture I used icing sugar.

250gr dark chocolate
150gr sugar
200gr butter (better if it's not salty)
6 eggs
120gr flour
1/2 teaspoon cinnamon
Muffin ramekins

1. First of all we whip egg whites into stiff peaks with the sugar.  That will be easyer if the eggs are not cold from the fridge.
2. In another bowl we beat the yolks until we can se a bit of foam.
3. Make sure the chocolate is chopped into uniform pieces. Put it in a microwave-safe bowl with the butter and heat it for 1 or 2 minutes. It is prefereable to melt the chocolate on a low power setting to avoid burnint it. Stir the chocolate every 30 seconds so that all is equaly heated.
4. Mix the chocolate with the egg yolks and add the flour and the cinnamon.
5. Finally mix it with the egg whites and stir the mixture with a rubber spatula.
6. Pour the dough into the muffin ramekins filling them about 6/8 of the way to the top. For me the bests ones are the ones I show you in the picture. I usually place baking paper in the ramekin before pouring the mixture, this way is much more easy to remove the cake and to clean the ramekin.

If you are planning to eat the bomb another day now is when you put it in the freezer!

7. Preheat the oven 200ºC and down to 180º when you put the ramekins in. Leave them for at least 12 minutes (15 if they come directly from the freezer).

Each oven is different so, what you should do is try with one of the bombs which is the best time for yours. Be careful because if you leave them too much in the oven you will have normal muffins...which are ok but not what we are looking for. I hope you like it.
Bon profit!!

No comments:

Post a Comment