This is an easy recipe that can be made in advance and guests will be dazzled!
Another International Kitchen School recipe that I learned in Florence from Chef Barbara. What fun my girlfriends and I had.
7 oz. dark chocolate (60% cocoa is nice)
4 tablespoons or ¼ cup unsalted butter
½ cup powdered or confectionery sugar
Pinch of salt (iodized - for baking)
2 tablespoons flour, sifted
4 ramekins or aluminum cups
Melt chocolate with butter and sugar on very low heat.
Add the eggs one at a time whisking after each.
Add pinch of salt and the sifted flour.
Mix with a whisk.
Grease and flour - or butter spray - 4 individual moulds and pour in the chocolate mixture.
Cover with plastic and put in freezer for minimum of 1 hour - up to 24 hours.
Place on a cookie sheet.
Cook them frozen at 400 for 10 minutes.
Slide knife around edge and flip over onto plate.
Serve them immediately with whipped cream or fruit sauce.
For the fruit sauce:
6 oz. of strawberries, raspberries, blackberries, or tropical fruit.
4 tablespoons of sugar
Few drops of lemon juice
Heat all ingredients slowly.
For whipped cream:
1 pint or 2 cups heavy cream
2 tablespoons confectionery sugar
Blend until thick consistency.