Baked Chocolate Cream a.k.a. Baked Chocolate Dreams
Monday, June 8, 2009 at 10:28AM
There is nothing low cal or healthy about this dessert…at all! Heavy cream and rich chocolate are the main and almost only ingredients. This is creamer than a mousse, thicker than a pudding and has a slightly crunchy chocolate crust on top. It’s more like a French Pot au Chcolat but without a lot of faffing around. This is dead easy and takes about 15 minutes tops to prepare. It’s a huge family favorite around here.
Serves 8
Ingredients
12 oz bag good quality bittersweet chocolate pieces (like Ghirardelli)
1 ½ cup heavy cream
1-teaspoon vanilla extract
2 large eggs
½ cup sugar
Pinch of salt
8 ramekins
Preheat oven to 300°F. Place rack in the middle of the oven.
Heat cream and chocolate in a medium non-stick saucepan over low heat just until the chocolate melts and mixture is smooth. Stir occasionally. Let cool for 5 minutes
Whisk eggs, sugar, salt and vanilla in a medium bowl until thick and creamy. Add cooled chocolate mixture and whisk until combined
Ladle chocolate into ramekins. Bake in a Bain Marie (water bath) for 40 minutes until set. The surface will puff up in the oven and make a delicious crunchy top to the smooth thick chocolate underneath. Let cool, and refrigerate at least 2 hours. Serve slightly chilled.
It’s All Delicious Notes: This recipe can easily be cut in half. Also, you could add Frambroise, Grand Marnier or another liqueur of your choice if desired