I just picked up a cute book called “Lunch in Paris” by Elizabeth Bard. It’s a real love story with recipes and right up my alley! I found this recipe inside and you have got to try it! Yum, yum & yum!
butter & sugar for ramekins
7 1/4 oz bittersweet cocoa ( I used 60% Ghiradelli )
2 Tbsp espresso (Decaf if you don’t want to be up all night!)
5 eggs, separated
1/2 cup sugar
pinch of salt
Preheat oven to 375 degrees. Lightly butter and sugar 4 ramekins.
Melt chocolate with espresso in a microwave or in double boiler. Stir and let cool. Separate the eggs. Put whites into a large mixing bowl and yolks into a medium mixing bowl. Whisk together the egg yolks and sugar. Pour the melted chocolate into the egg yolks and whisk to combine, it will be thick. In the large bowl, beat egg whites with a pinch of salt. Fold in a third of the beaten egg whites into the chocolate mixture. Then, add the chocolate mixture back into the remaining egg whites. Pour the batter into the ramekins and wipe the rims so that cake rises evenly. Bake for 15-20 minutes. Elizabeth says the cakes should be a little jiggly, but not raw on top. Also, if you wait until they are stiff and springy on top, they might be overcooked underneath. Serve straight from the oven!
Don’t forget to add love, it makes all the difference!
Elizabeth Bard has many fun French recipes…check her out!