- All-Purpose Flour
- Powder Sugar
- Vanilla Extract
- Egg Yolk
You need for this is flour regular all-purpose flour, powder sugar, baker’s semi-sweet chocolate, vanilla extract, butter, eggs and then of course you need some kind of nonstick spray for your ramekins now. you need for mannequins for this these hold about a cup of batter so, I guess about eight for eight ounce ramekins first thing.I’m going to do is pre-heat your oven to 425 which everybody’s done that and it’s already preheated so, now I’m going to spray my mannequin so,they’re ready for me whenever I’m ready with the batter okay we get these cracked let’s set these aside so, they’re ready for me and I’ll write it too then next thing. we’re going to do let’s go adult butter and the Chocolate six of these little guys there’s a pack so,have a castle so, they’ll melt easier in the microwave there are a few seventeen chocolate but if, you want to use food free chocolate go right ahead now you need a whole stick of butter listen it’s dessert don’t tell me want to die now
okay you go cut up a little bit.
I said so melting here okay, all right put this in the microwave for two minutes okay butter and chocolate melt it okay now. I recommend doing this in a really big measuring cup so that when you’re ready to pour into ramekins. you don’t have to take out a ladle it just gets everything dirty and it not pleasant okay that’s melted maybe need a half a cup of flour always top off your measuring cups so for even measuring now. we need a cup. I’ll just do my this little guy a cup and a half or so depending on speed chocolate is. I’m using semi-sweet chocolate so, we go okay and now for the eggs need six eggs three whole eggs three egg yolks okay three volt legs go away and three egg yolks oh okay now we need about a teaspoon of vanilla. I just use a cap of the vanilla to measure it okay there.
You go just kind of mix this like crazy okay this is like the perfect cup size for measuring size to make this okay okay. we’re almost there oh four more seconds there we go everything’s pretty well
mixed let me get rid of the eggs driven over the ramekins now. we’re just going to fill up all right any oven 425 for 15 minutes exactly none of us know more we go now let us show you how to serve these cakes now. I like a summer with some kind of vanilla sauce and a cream on ladies or something but to make creme anglaise it’s very very difficult and time-consuming so I’m thinking. I was sort of no ice cream.
I’m not going to serve it with the ice cream on top I’m going to melt the ice cream just slightly so that consistency of a thick sauce so that I can pour that at the bottom with a cake on top the either
fresh strawberry and raspberries or strawberries so, now. I’m just going to take the vanilla ice cream yeah. I thought I said this out of the freezer couple hours ago so, now it should be yep nice and
soft so now, I’m gonna take my spoon I’m just going to work with it. I’m just going to work with it now if you take it out of the freezer like 15-20 minutes before you want to serve it put in a microwave for 10 seconds or so, look at that so, looks like a smoothie.