This is a wonderful dessert--it's soft and running in the center, but cakelike on the outside.
6 Ounces Butter, plus extra for molds
6 Ounces Bittersweet Chocolate, Valrhona
3 Egg Yolks
1/2 Tablespoon Ground Smoked Jalapenos (chipotle), optional
6 Tablespoons Sugar
3 Teaspoons Flour, plus extra for molds
- Preheat oven to 450.
- Butter and flour 6-4 oz. brioche molds twice (try using melted butter), knocking out excess flour
- Melt chocolate and butter in microwave.
- Beat together eggs, egg yolks, chipotle and sugar with a whisk or electric beater until light and thick
- Beat together chocolate and butter; pour in the egg mixture and quickly beat in flour until just combined
- Divide batter among the molds (you can refrigerate the molds for several hours before baking, just bring them back to room temperature before they go in oven)
- Bake molds on a tray for 7 minutes. Center will be soft but sides will be set.
- Invert each mold onto a plate and leave for about 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall onto the plate. Serve immediately.
There is no getting around buttering and flouring the molds. I tried all sorts of non-stick and they don't work as well as classic tin brioche molds.
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