Recipe courtesy of Michael Jacobs and Allan Fisher
Print
Total:
47 min
Prep:
40 min
Cook:
7 min
Yield:
8 servings
Level:
Intermediate

Ingredients

  • 1 cup butter, plus a little extra for the molds
  • 8 ounces bittersweet imported chocolate
  • 4 eggs
  • 4 egg yolks
  • 1/2 cup sugar
  • 4 teaspoons all-purpose flour, for dusting
  • 6 teaspoons finely ground ginger bread
  • Whipped cream

Directions

In a double boiler, heat the butter and chocolate together until the chocolate is almost completely melted. While heating up, beat together all the eggs, yolks, and sugar with a whisk or electric mixer until light and thick.

Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, and then quickly beat in the flour just until combined.

Butter and lightly coat 8 (4-ounce) ramekins with ground gingerbread. Tap the excess gingerbread off and then butter and gingerbread them again. Divide batter among the molds.

Preheat oven to 450 degrees F.

Bake the molds on a sheet tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set. Then you know it is ready. Let rest for 10 seconds and then serve with whip cream.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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