Zutaten für Baked Hot Chocolate
- 6 ounces (170g) semisweet chocolate, chopped
- 4 tablespoons (1/4 cup; 57g) unsalted butter
- 2 large eggs
- 1/2 cup (100g) granulated sugar
- generous dollop of whipped cream
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Zubereitung von Baked Hot Chocolate
- Preheat oven to 350°F (175°C). Position a rack in the middle.
- Arrange ovenproof coffee cups or 8-ounce ramekins in a baking pan.
- In a double boiler, melt 6 ounces (170g) of bittersweet chocolate and 4 tablespoons (57g) of unsalted butter, whisking until smooth. Remove from heat and set aside.
- In a stand mixer bowl, whisk together 2 large eggs and 1/2 cup (100g) granulated sugar until pale and fluffy (about 3-5 minutes).
- Gently fold the egg mixture into the melted chocolate mixture until smooth.
- Spoon the batter evenly into the prepared cups, filling about ¾ full.
- Pour enough very hot water into the baking pan to come halfway up the sides of the cups.
- Bake for 15-20 minutes, or until the tops lose their glossy sheen and a wooden skewer inserted into the center comes out clean (the bottom will still be moist).
- Carefully remove the cups from the pan and let cool slightly.
- Serve warm, at room temperature, or chilled (refrigerate for up to 1 day, then reheat in a 350°F oven for 5 minutes).
- Top with a generous dollop of whipped cream and enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
53g
Fat
165g
Carbs
10g
