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| ●Instructions |
Photo #1
Photo #2
Photo #3
Photo #4
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Finely chop chocolate.
In a bowl, beat egg whites until pale. Then add sugar and beat the mixture until stiff.
In a bowl or a saucepan, melt the chopped chocolate over low heat or by double boiling.
Combine cream and butter in a bowl and place over heat. Heat until the mixture comes to a boil. (Photo #1)
Pour in the hot cream mixture (#4) to the melted chocolate (#3). Stir to combine. (Photo #2)
Let the mixture cool at room temperature, then stir in egg yolks. (Photo #3)
Stir in the meringue (#2) and sifted dry ingredients alternately in several additions. Blend well.
Fill baking cups with the batter 4/5 full. Bake in a preheated oven at 180 °C (365 °F) for 20 - 25 minutes.
If the surface browns but the center is still not done, cover with foil and continue baking.
While baking, mix sugar syrup and rum.
When baked, brush with the syrup generously. (Photo #4)
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 7 |
twenty-one 5cm baking cups |
425kcal |
120 minutes |
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| chocolate |
100g |
| whipping cream |
70g |
| butter |
70g |
| egg yolks |
70g |
| cocoa powder |
60g |
| cake flour |
20g |
| egg whites |
150g |
| sugar |
150g |
| sugar syrup |
100g |
| rum |
20g |
【Preparation】
- Sift together flour and cocoa powder.
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