Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Chocolate
Sponge mixture
To bake
Utensils
2 ramekins (each approx. 250 ml), greased
How it's done
Chocolate
Place the chocolate and butter in a thin-sided bowl. Suspend over a gently simmering bain-marie; the bowl must not touch the water. Melt the chocolate and butter, stir until smooth.
Sponge mixture
Using the whisk on a mixer, beat the egg, egg yolk and sugar in a bowl until the mixture is lighter in colour. Carefully fold the flour and chocolate into the egg mixture with a rubber spatula. Transfer the cake mixture to the prepared ramekins.
To bake
Approx. 15 mins. in the centre of an oven preheated to 180°C. Remove, serve with sorbet, double cream and raspberries, serve immediately.
| Tip: | Allow the ice cream to soften in the fridge for approx. 10 mins. prior to serving. |
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