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