How delicious do these Chocolate Bombs look?!?! The recipe is from a new cookbook called Tastosterone, by Debra Levy Picard. This cookbook is “for the man who wants to whip up a dish for himself or his lady, but needs a little help in the kitchen!”
I’ll be reviewing this exciting new cookbook in the near future on the food blog, but I couldn’t wait until then to share this beautiful and delicious recipe.
6 Ounces Bittersweet Chocolate
1/2 Stick (4 TBS) Unsalted Butter
1 Cup Sugar
2 Large Eggs
1-1/2 Cups Heavy Cream
1 tsp Vanilla Extract
Pinch of Salt
1/4 Cup All Purpose Flour
Unsweetened Cocoa Powder for Garnish
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Pre-Heat oven to 350 degrees F.
- Melt the chocolate and butter in the top of a double boiler (see “tip” below). When melted, set aside to cool
- Using an electric mixer with a paddle attachment, or by hand using a spoon in a large bowl, mix the sugar and eggs until color lightens, about 1 minute.
- Pour the cooled chocolate/butter mixture into the mixer or bowl, then stir in the heavy cream, vanilla, and salt. Beat well, scraping the ingredients from the sides of the bowl as you mix.
- Add the flour and mix until blended.
- Divide the mixture between four 6-ounce ovenproof cappuccino cups or any style cup or small bowl. Fill to 1/4 inch below the rim of the cup.
- Place cups on a baking sheet and bake for 30 minutes or just until the tops of the cake begin to crack. To not overbake! The tops should be crisp and the interior soft.
- Remove from oven and let cook for 15 minutes. While cooling, make the whipped cream (click for an easy and delicious Whipped Cream recipe). Whip the cream until it forms soft peaks, about 5 minutes. Don’t over whip or it will turn into butter. You could also use whipped cream from a can to save time.
- Place a dollop of the flavored whipped cream into each warm cup and garnish with a dusting of cocoa powder.
- Serve warm and enjoy!
TIP: A double boiler consists of a bowl placed on top of a pan of simmering water. The bowl does not touch the water, but creates a seal with the bottom pan to trap the steam produced by the simmering water. The trapped steam keeps the top bowl warm. Inside the top bowl, you can melt chocolate without worrying that it will stick and burn.
You can buy a double boiler, but it’s easy to make one at home. All you need is a mixing bowl (preferably glass/Pyrex or metal) and a saucepan. The pan and bowl should fit tightly together; you don’t want a gap between the bowl and the saucepan, nor do you want a bowl that sits precariously. To use the double boiler, add water to the pan and bring it to a simmer, then place the bowl on top and fill it with whatever you intend to cook or melt.