DOVE® Chocolate Eruption
Prep time: 15 min.
Baking time: 9 min.
Difficulty: Moderate
WHAT YOU'LL NEED:
WHAT TO DO:
1. Preheat oven to 375 degrees.
2. Butter eight 4-oz. individual containers; set aside.
3. Over a double boiler, melt the chocolate and butter. Keep it hot.
4. In the bowl of a standing electric mixer fitted with the whip attachment, add the eggs and sugar; begin to whip on medium speed. Beat for 2 to 3 minutes, just until it turns lemony yellow (not pale or white).
5. Meanwhile, whisk the all-purpose flour into the hot chocolate mixture.
6. Add the hot chocolate mixture all at once to the mixing bowl with the egg and sugar mixture; whisk for 1 minute.
7. Remove from the machine and scrape down the sides of the bowl. Divide the mixture evenly among the containers, filling them just to the top. Place on a baking pan.
8. Bake for 5 minutes. Turn the pan one-half-turn and continue baking for 3 to 4 minutes more. The cakes will be firm on the outside rim and erupting in the center. Lightly dust with confectioner’s sugar and serve immediately.
Makes 8 4-oz. cakes.
Baking time: 9 min.
Difficulty: Moderate
WHAT YOU'LL NEED:
• 6 DOVE® Dark Chocolate 1.3 oz. Singles Bars
• 2 sticks butter, cut into 1-inch pieces
• 5 eggs, room temperature (about 70 degrees)
• 3/4 cup sugar
• 1/3 cup all-purpose flour, sifted
• Powdered sugar, for dusting
• 2 sticks butter, cut into 1-inch pieces
• 5 eggs, room temperature (about 70 degrees)
• 3/4 cup sugar
• 1/3 cup all-purpose flour, sifted
• Powdered sugar, for dusting
WHAT TO DO:
1. Preheat oven to 375 degrees.
2. Butter eight 4-oz. individual containers; set aside.
3. Over a double boiler, melt the chocolate and butter. Keep it hot.
4. In the bowl of a standing electric mixer fitted with the whip attachment, add the eggs and sugar; begin to whip on medium speed. Beat for 2 to 3 minutes, just until it turns lemony yellow (not pale or white).
5. Meanwhile, whisk the all-purpose flour into the hot chocolate mixture.
6. Add the hot chocolate mixture all at once to the mixing bowl with the egg and sugar mixture; whisk for 1 minute.
7. Remove from the machine and scrape down the sides of the bowl. Divide the mixture evenly among the containers, filling them just to the top. Place on a baking pan.
8. Bake for 5 minutes. Turn the pan one-half-turn and continue baking for 3 to 4 minutes more. The cakes will be firm on the outside rim and erupting in the center. Lightly dust with confectioner’s sugar and serve immediately.
Makes 8 4-oz. cakes.