Prep time: 20 minutes if ganache is made
Cook time:15 minutes
Makes: 4 6oz ramekins
Description: I didn't realize how easy these little chocolate bombs were.My kids call them death by chocolate..and they love them. I make up the ganache and then freeze the balls. When I am having a chocolate craving or entertaining I mix up the cake batter. Plop the ganache balls in the middle and then leave them in the fridge. When guests are finished with dinner and ready for dessert pop them in the oven. They MUST be served warm. A dollop of whip cream or vanilla icing is recommended.
Ingredients
Ganache
1 1/2 cups cream
1 lb bittersweet chips
Cake
4 oz semi sweet chocolate chips
4 oz butter
1 tsp vanilla
2 eggs
1 yolk
2 oz flour
* Grease 4 4-6oz ramekins with butter and a dusting of powdered sugar
Ganache:
1. Bring the cream to a boil, turn off the heat, add the chocolate and let the chocolate melt about 5 minutes. Stir the mixture.
2. Pour into a shallow pan like a cookie sheet, refrigerate ganache about 2 hours.
Cake:
1. Melt chocolate chips and butter, stir in p sugar and vanilla, take off the burner and let it cool slightly.
2. Whisk eggs and yolk into the chocolate mixture and then add flour.
3. Fill ramekins 3/4 full. Push one ball of ganache the size of a melon ball into the middle of each cake.
4. Place ramekins on a cookie sheet and bake at 375 degrees for about 15 minutes. The cake center should still be soft and the top puffed up.
Tips and Tricks
The ganache will last 1 week in fridge and will freeze well too. I make a batch and scoop out melon ball sized balls and then freeze them for future parties!
I use Ghiradelli chocolate because there are so few ingredients. If the chocolate isn't high quality, then the ganache and the cakes taste off.
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