6 ounces bittersweet chocolate
4 ounces unsalted butter - (1 stick)
melted butter for filo
3 eggs
3/4 cup sugar
1/4 cup cocoa
12 sheets filo dough
Directions: one line for each direction. When saved the lines will be numbered.
Over barely simmering water, melt chocolate and butter. Over boiling water, whisk eggs and sugar until 165 degrees and thickened. With electric mixer, whisk eggs to ribbon stage. Fold in chocolate. Sift cocoa and fold in. Refrigerate for 1 hour.
Butter and layer 2 sheets of filo. Fold into quarters. Place 1/6th of cake batter in center and pull up sides of filo to wrap. Flip over into 2 1/4-inch entremet ring, or individual foil muffin pan. Repeat with other batter to make 6. Refrigerate for 30 minutes.
Preheat oven to 400 degrees. Bake cakes for 12 minutes until browned. Invert onto platter and serve hot.
This recipe yields 6 servings.
Nutrition Facts
Servings Per Recipe: 6
Amount Per Serving
Calories: 286
Calories from Fat 49.8%
Total Fat
18g
Cholesterol
94mg
Sodium
33mg
Carbohydrate
35g
Dietary Fiber
6g
Protein
6g
Points 7
Exchanges: 1/2 Grain(Starch)
Rating: ()
Added On: February 29, 2008
* MELTING POT with Wayne Harley Brachman - (Show # MP-1A26) - from the TV FOOD NETWORK
