Happy Birthday to me! I saw this recipe a while back and knew I wanted to make it. Chocolate is the best stuff on earth what better day to try this rich decadent dessert.
Baked Hot Chocolate
Ingredients
9 ounces 60% semisweet chocolate, finely chopped
6 tablespoons (3 ounces) unsalted butter, cut into cubes
4 large eggs
1/4 cup granulated sugar
Whipped cream
Directions:
1. Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Arrange ovenproof coffee cups or mugs or 8-ounce ramekins in a baking or roasting pan.
2. Place the chocolate and butter in the top of a double boiler set over gently simmering water, and whisk occasionally until the chocolate has melted and the mixture is smooth. Remove from the heat and set aside.
3. Stir the eggs and sugar together in the bowl of a stand mixer then set over the simmering water and stir until warm to the touch. Place the bowl on the stand mixer and, using the whisk attachment, beat for 3 to 5 minutes until light and fluffy. Remove from the mixer, and fold the eggs into the chocolate mixture until it is light and smooth.
4. Spoon the batter into the cups. Add enough very hot water to the baking pan to come halfway up the sides of the cups. Bake for 15 to 20 minutes. The baked hot chocolates will be done when the tops lose their glossy finish. A wooden skewer inserted in the top will emerge clean, but batter toward the bottom of the cup will still be very moist.
5. Carefully remove the cups from the pan. The cakes can be served warm, at room temperature, or covered and refrigerated for up to 1 day. To reheat, bring to room temperature and place in a preheated 350-degree F oven for 5 minutes, or until warm.
6. Serve topped with a dollop of whipped cream. (as you can see from the picture... I couldn't wait that long, but I'm sure it would be really good)
Ingredients
9 ounces 60% semisweet chocolate, finely chopped
6 tablespoons (3 ounces) unsalted butter, cut into cubes
4 large eggs
1/4 cup granulated sugar
Whipped cream
Directions:
1. Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Arrange ovenproof coffee cups or mugs or 8-ounce ramekins in a baking or roasting pan.
2. Place the chocolate and butter in the top of a double boiler set over gently simmering water, and whisk occasionally until the chocolate has melted and the mixture is smooth. Remove from the heat and set aside.
3. Stir the eggs and sugar together in the bowl of a stand mixer then set over the simmering water and stir until warm to the touch. Place the bowl on the stand mixer and, using the whisk attachment, beat for 3 to 5 minutes until light and fluffy. Remove from the mixer, and fold the eggs into the chocolate mixture until it is light and smooth.
4. Spoon the batter into the cups. Add enough very hot water to the baking pan to come halfway up the sides of the cups. Bake for 15 to 20 minutes. The baked hot chocolates will be done when the tops lose their glossy finish. A wooden skewer inserted in the top will emerge clean, but batter toward the bottom of the cup will still be very moist.
5. Carefully remove the cups from the pan. The cakes can be served warm, at room temperature, or covered and refrigerated for up to 1 day. To reheat, bring to room temperature and place in a preheated 350-degree F oven for 5 minutes, or until warm.
6. Serve topped with a dollop of whipped cream. (as you can see from the picture... I couldn't wait that long, but I'm sure it would be really good)
This baked hot chocolate is gorgeous (and I love the cute little cupcake bowl too)! Hope you had a wonderful birthday.
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