Unsweetened baking cocoa
6 oz semisweet baking chocolate, chopped
1/2 cup plus 2 tablespoons butter or margarine
3 whole eggs
3 egg yolks
1 1/2 cups powdered sugar
1/2 cup Gold Medal® all-purpose
Additional powdered sugar or sugared kumquats and strawberries or raspberries, if desired
Heat oven to 450°F. Grease bottoms and sides of six (6-oz) custard cups with shortening; dust with cocoa. In 2-quart saucepan, melt chocolate and butter over low heat, stirring frequently. Cool slightly.
In large bowl, beat whole eggs and egg yolks with wire whisk or eggbeater until well blended. Beat in 1 1/2 cups powdered sugar. Beat in melted chocolate mixture and flour. Divide batter evenly among custard cups. Place cups on cookie sheet with sides.
Bake 12 to 14 minutes or until sides are set and centers are still soft (tops will be puffed and cracked). Let stand 3 minutes. Run small knife or metal spatula along sides of cakes to loosen.
Immediately place heatproof serving plate upside down over each cup; turn plate and cup over. Remove cup. Sprinkle with additional powdered sugar. Garnish with kumquats. Serve warm.
Be sure to grease the custard cups with shortening and dust the cups with cocoa. Baking the cakes at the correct oven temperature for the right time are critical to the success of this recipe. If the centers are too cakelike in texture, bake a few minutes less the next time; if they’re too soft, bake a minute or two longer.
To make ahead, pour the batter into custard cups, cover with plastic wrap and refrigerate up to 24 hours. You may need to bake the cakes 1 to 2 minutes longer.
Do not use selfrising flour.
Manzanillo Sun’s eMagazine written by local authors about living in Manzanillo and Mexico, since 2009