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
- Melt chocolate and butter over a double boiler.
- Whip the eggs and fold into the melted chocolate mixture.
- Sift the flour and powdered sugar together, and fold into the chocolate.
- Add A 1/2 shot of Amaretto.
- Butter and flour an eight-ounce baking mold and fill with the mixture.
- Repeat with other five molds.
- Let rest for approximately 30 minutes.
- Bake at 425 degrees F. for 8-10 minutes, or until the top splits.
- Place each cake on dessert plate.
- 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)