Recipe created and prepared by Chef Crusco Catering in Austin, TX
Ingredients
- Chef Crusco’s Chocolate Ganchache
- 1 stick unsalted Butter (plus 1 tbsp. melted butter for brushing)
- 1 tbsp. unsweetened Cocoa Powder
- ¼ cup plus 1 tbsp. AP Flour
- 3 large Eggs – room temperature
- ½ cup Vanilla Sugar
- 1 pinch – Kosher salt
- 3 oz Dark bittersweet Chocolate – roughly chopped
- 3 oz Semi-sweet Chocolate – roughly chopped
- 1 pint Vanilla Gelato (your choice of brand)
- Fresh mint (for garnish)
- Powdered sugar (for garnish)
- Blackberries and Raspberries (for garnish)
Directions
- Preheat the oven to 425°. Brush 5-6 ramekins with 1 tbsp. melted butter.
- In a small bowl, whisk the cocoa powder with 1 tbsp. of the flour. Using a colander, dust the ramekins with the cocoa mixture, tapping out the excess. Transfer the ramekins to a sturdy baking sheet. Set aside.
- Safely crack 3 eggs into a bowl. Measure out 1/2 cup sugar and 1 pinch of salt. Set aside.
- In a bowl, using a standing or electric mixer, beat the granulated sugar with the eggs and salt at slow and then medium-high speed until thick and pale yellow – about 2-3 minutes. Set mixture aside.
- Measure out 2 types of chocolate. Roughly chop and set aside. In a large saucepan, melt stick of butter with the chocolate over low heat. Stay nearby and stir occasionally with a rubber spatula. Once all the chocolate is melted, set aside and let cool slightly.
- Measure out 1/4 cup flour. Using a rubber spatula, fold the melted chocolate into the sugar-egg mixture until no streaks remain. Finally fold in the flour until thoroughly combined. Set aside.
- Spoon batter into prepared ramekins and place onto sheet pans spaced apart about 1-2 inches. Bake in the center of the oven for 12-14 minutes, until the tops are cracked but the centers are still slightly jiggly. Transfer ramekins to a rack and let cool for 6 to 8 minutes.
- Once cooler, run paring knife around each cake to loosen. Invert a small plate over each cake and invert again. Carefully lift off the ramekins and shake a bit until it comes loose onto the plate.
- Immediately place a scoop of vanilla gelato on top. Garnish cakes with a dusting of powdered sugar, a mixture of fresh berries and mint. Enjoy!
