Valrhona Guanaja Hot Chocolate Cake Recipe

• 7 ounces chocolate chips (Valrhona chocolate preferred for extra richness)
• 7 ounces butter
• 3-1/2 ounces all-purpose flour
• 7 ounces powdered sugar
• 4 eggs
• 4 egg yolks
• 1/2 shot Amaretto
• 6 eight-ounce baking molds

1. Melt chocolate and butter over a double boiler.
2. Whip the eggs and fold into the melted chocolate mixture.
3. Sift the flour and powdered sugar together, and fold into the chocolate.
4. Add A 1/2 shot of Amaretto.
5. Butter and flour an eight-ounce baking mold and fill with the mixture.
6. Repeat with other five molds.
7. Let rest for approximately 30 minutes.
8. Bake at 425 degrees F. for 8-10 minutes, or until the top splits.
9. Place each cake on dessert plate.
10. Add a small scoop of Vanilla Bean Ice Cream and surround cake with a Roasted Pineapple Sauce (see recipe Iave posted).

chocolate chips, butter, flour, powdered sugar, eggs, egg yolks, shot amaretto, eight

Taken from cookeatshare.com/recipes/valrhona-guanaja-hot-chocolate-cake-714 (may not work)