JOANNE WEIR’S WARM
LITTLE CHOCOLATE
CAKES WITH SOFT
CENTERS
9 ounces bittersweet
chocolate, chopped
6 tablespoons unsalted
butter
2 tablespoons cognac
4 eggs, separated
In cup granulated sugar
3 tablespoons cake flour
Confectioners’ sugar (for
sprlnkllng)
Unsweetened cocoa (for
sprinkllng)
Set the oven at 400 degttes.
Have on hand 6 individual souffle
or baking dishes ( each 5 to 6
liquid ounces). Butter them and
dust them with flour.
In the top of a double boiler
or in a heatproof bowl, combine
the chocolate, butter, and cognac.
Set the top over a pan of hot, but
not boiling, water. Melt the
chocolate mixture, stirring occasionally,
uncil it is smootb. Remove
the top from the heat and
wipe the bottom dry.
In the bowl of an electric
mixer, beat the egg whites until
they hold stiff peaks. Remove
them from the bowl. Without
wiping the bowl, add the egg
yolks and sugar. Beat the yolks
until they are thick and light
colored.
Fold the egg whites into the
yolk mixture. Sift the flour onto
the top of the egg batter. Gently
fold in the flour, followed by the
chocolate. Spoon the mixture into
the prepared dishes.
Note: The dishes can be refrigerated,
covered with plastic
wrap, for several hours.
To bake: Set the dishes on a
baking sheet and bake them for
10 to 12 minutes or until they rise
and the tops begin to crack.
Have 6 dessert plates and 6
salad plates ready. When the
cakes are done, remove them from
the oven and run a knife around
the edges. One by one, invert a
cake onto a salad plate, then invert
the dessert plate on top and turn
L
D RK A D DEEP
both over, so the cake is right side
up. Sprinkle with confectioners’
sugar and cocoa. Serve at once.
SERVES 8