When I saw that My Baking Addiction and Good Life Eats Holiday Recipe Exchange was starting and Scharffen Berger Chocolate, was sponsoring the first week, I was sold. Actually I was sold when I saw the recipe exchange was starting up in October and I did a little dance when I saw that chocolate was the first week's theme.
I knew that for the Scharffen Berger Chocolate theme week, this particular recipe needed to be made...again. It would also let me add another cookbook to my completed list...cookbook # 77 in this case: The Essence of Chocolate Cookbook from Scharffen Berger. I've actually made this recipe about a zillion times because it's that great and adapted it over the years to include vanilla, reduce the sugar and added different flavorings, but the core recipe is still Scharffen Berger's. Love this cookbook---but how bad can a cookbook all about chocolate really be?
Since this is only week one--it's the perfect time to join in the recipe exchange. In fact, you can join in any theme anytime during the entire week it's open and today is just day one of chocolate. What I especially love is that it's not a mandatory weekly involvement so if we get a little busy around the holidays, we can participate in the ones that we have time for. Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Scharffen Berger.
These little cups of chocolate are so rich and decadent that you'll probably want to share one with someone. Or not, but I'd recommend it. I thought it was a fluke when I couldn't finish the first time so I tried the recipe again because it is chocolate after all. The next time I poured a large glass of milk, and swore I'd power through it, but alas, I could not. It's that rich, but each bite is like pure chocolate heaven. The top is a crispy chewy and the cake gets progressively soft and gooey as you get to the bottom of the cup until it's like a spoonful of thick rich chocolate. It's similar to a molten chocolate lava cake, only with a lot less cake and a lot more molten chocolate lava. I know frozen hot chocolate has a big following, but I would argue that baked hot chocolate can definitely give the frozen or hot varieties a run for their money. And the best thing is it is so surprisingly easy. You look like a rock star chef just by melting chocolate and letting the mixer beat some eggs and sugar for 5 minutes.
Baked Chocolate Chaud
adapted from Essence of Chocolate by Scharffen Berger
10 oz semisweet chocolate chopped
6 tbsp butter
4 large eggs
2 tbsp sugar
1 tsp vanilla bean paste
- Position a rack in the middle of the oven and preheat oven to 350 degrees .
- Arrange four 1 cup ovenproof coffee cups in a baking or roasting pan and begin boiling water to pour around cups during baking.
- Add water to bottom of a double boiler and set to simmer. Place the chocolate and chopped butter in the top of a double boiler melt, stirring until smooth. Remove from chocolate from heat, stir in vanilla bean paste and set aside, leaving the simmering water on the burner.
- Stir the eggs and sugar together in the mixer bowl; set over pan of simmering water and whisk until warm to the touch.
- Using whisk attachment, beat eggs and sugar for 3 to 5 minutes until light and fluffy.
- Carefully fold the eggs into the chocolate mixture until it is light and smooth.
- Spoon the batter into the cups and place on middle rack in oven. Pour boiling water into roasting pan to come about 1/3-1/2 way up the side of the cups.
- Bake for 15 to 20 minutes until set and no longer shiny on top.
- Carefully remove the cups from the pan and let cool on rack. The cakes can be served warm, at room temperature or covered and refrigerated for up to 1 day. To reheat, bring to room temperature and place in a preheated 350 degrees F oven for 5 minutes, or until warm.
- Serve with a dollop of whipped cream or even melted marshmallows