SECOND MULTIPLE WORKER – Flush Kitchen
This recipe can be easily squeezed depending on how much you serve.
4 Tbsp. butter is not needed
2.5 oz. Naked chocolate (dark chocolate is good!), Poorly sliced
1/3 cup cane sugar
1 egg, at room temperature
1 egg whisk, at room temperature
1/2 tsp. The vanilla extract
3 Tbsp. whole-flower or gluten-free flour for all purposes
Heat the oven to 425 & # 39 ;. Milk two loaves, or a small baking dish.
Pour the jars into boiling water, and mix with butter and chocolate. Stir until the two glasses are combined (this can also be done in the microwave, by heating the butter and chocolate for 30 second increments, stirring in between, until the chocolate melts).
Take the oven out of the oven, pour the sugar, and let it cool slightly. Stir in the eggs and egg. Add eggs to chocolate mixture, and mix well. Stir in the vanilla and flour until combined.
Divide the mixture between the acne. Place on baking sheet and cook for 10 minutes, until edges are crisp but the center is soft. Remove to cool for another minute or two, then transfer the cakes to a plate.
Serve with ice cream (light salt is preferred!).