Wednesday, March 16, 2011

Petits Gâteux-Poudings au Chocolat

I'm finally back in Montreal (new work permit issued, yay!), and one of the first things I did to settle back into home was bake. One of my Christmas gifts was a subscription to the Quebec magazine Coup de Pouce, and on the cover of the February issue that was waiting for me was a photo of the most delicious looking mini chocolate cakes. I've been referring to them as souffles but I guess they technically aren't, but anyway! The magazine is in French so it was a true test of my skills to follow a recipe correctly in a foreign language!

These cakes are super dense and moist, but not overly sweet. The recipe called for a side of home made caramel sauce, but we just dusted on a bit of powdered sugar and poured some whipping cream on them and they were to.die.for.

Petits Gâteux-Poudings au Chocolat

2 tbsp and 1/3 cup sugar
1/3 unsalted butter, cold and cut into cubes
8 oz bittersweet chocolate, chopped
2 eggs
2 egg yolks
1/4 flour
1/2 tsp salt

1. Butter four ramekins and coat in sugar. Set aside.

2. In a microwavable bowl, mix the butter and the chocolate. Heat in a microwave for one minute. With a wooden spoon, stir just until the chocolate is completely melted.


3. In a large bowl, mix the remaining sugar, eggs, egg yolks, flour, and salt. Add the chocolate mixture. Divide the batter into the four ramekins. Refrigerate for 15 minutes. Preheat oven to 350 degrees.


4. Bake the cakes for about 25 minutes, or until the cakes are set but still soft in the middle. Let cool for 5 minutes. (The cakes can be prepared in advance, let cool completely before covering and put into the refrigerator. They keep for up to two days. Reheat each portion in the microwave for about 30 seconds before serving.)


I would have taken a picture of the inside, but I was too busy eating them. NOM.

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