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Gina Cosentino's Individual Flourless Chocolate Cakes

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  • 7 oz Semisweet chocolate; chopped into 1/2-inch pieces
  • 14 tb (1 3/4 sticks) unsalted butter
  • 1 lg Egg
  • 3 lg Egg yolks
  • 1 c Sugar
  • 6 lg Egg whites


I'm sure someone was looking for a recipe for this type cake in the last couple of days. This one is from today's Boston Globe Food section. Nice article about chocolate and three high-end chocolatiers moving in to the Boston market.
Cosentino, pastry chef at Le Meridien, shares her version of this classic recipe. Serve warm with homemade or store-bought caramel sauce and fresh whipped cream.
Preheat the oven to 325 degrees.
Grease and flour 6 4 1/2- or 5-inch ramekins. Place the chopped chocolate and butter in a medium saucepan over low heat. Leave to melt, then whisk until smooth and remove from the heat. Meanwhile, in a large mixing bowl, whip the egg and egg yolks with 1/2 cup of the sugar. When pale, fold in the chocolate-and-butter mixture. In a separate clean, dry bowl, whip the whites until soft peaks form. Sprinkle in the remaining sugar and beat on high until the peaks are stiff and glossy. Fold the chocolate mixture gently into the meringue, just until combined Pour the mixture into the prepared ramekins so they are about three-quarters full. Place the ramekins in a roasting pan; fill the pan with hot water to reach halfway up the sides. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
Serves 6.
Posted to FOODWINE Digest by Leslie Duncan <duncan@VIANET.ON.CA> on Sep 10, 1997