These incredible delights are so rich, you only need to serve a 1 x 1 inch square… dressed up with some whipped bourbon cream with vanilla bean and strawberries, you’ve got a lovely dessert. v

• 1 1/4 c butter
• 3/4 c Dutch cocoa
• 6 oz good quality dark chocolate, chopped
• 2 T water
• 1 c plus 1 T sugar, divided
• 3 T flour
• 2 tsp vanilla
• 4 eggs, separated
• 1/2 vanilla bean, split and seeds scraped
• confectioner’s sugar, optional for serving
• fresh whipped cream, optional for serving
• berries, optional for serving

Heat oven to 425. Spray bottom only of a deep 9 inch square pan.  Heat butter, water and chopped chocolate in a medium pot over medium-low heat; once butter is melted, stir in cocoa and 1 c sugar; remove from heat and allow to cool about 5 -10 minutes. Stir in flour  and vanilla. Add yolks, one at a time, beating well after each addition. Chocolate will appear glossy.

Beat egg whites, vanilla bean and remaining 1T sugar in medium bowl – until stiff peaks form; gradually fold in chocolate mixture. Spoon into prepared pan. Bake 18-20 minutes or until edges become firm – the center will remain soft. Cool, then refrigerate until ready to serve.

Serve either dusted with confectioner’s sugar or dressed up on a chocolate drizzled plate with fresh whipped cream and berries – love, friendship and good food~ enjoy, v