Featured in the February 2011 Newsletter
Recommended Pairing: Late Harvest, Rose Spumante, Zinfandel Port
1 ½ sticks butter
5 ounces semi-sweet chocolate
6 egg yolks
3 egg whites
¾ cup sugar, powdered
½ cup flour, sifted
Melt the chocolate and butter together over a double boiler until smooth. Whip the yolks with half the sugar until ribbon* stage. Fold the yolks into the chocolate. Fold in the flour. Whip the egg whites and add the remaining sugar together until soft peaks** form. Fold into the chocolate mixture.
Scoop in 4 oz. aluminum cups (sprayed with non-stick spray) and allow to chill in the refrigerator until ready to bake. Bake in a 350°F oven for 8 minutes, or until not quite cooked all the way through. Remove from cups and serve with ice cream and sauce of your choosing.
Ribbons* – you will be able to see ripples in the surface of the egg whites as you beat them
Soft Peaks** – stop whipping as soon as the egg whites form small peaks that curl at the top