Print
Email
Ingredients
- 500ml (2 cups + 2 scant tbsp) whole milk
- 50g (3 1/2 tbsp) unsalted butter, diced
- 1 vanilla bean or 1 tsp vanilla paste or extract
- 70g (2 1/2oz) dark chocolate
- 100g (3/4 cup) all-purpose (plain) flour
- 250g (2 cups) powdered (confectioner’s) sugar
- 20g (scant 3 tbsp) unsweetened cocoa powder
- pinch salt
- 2 large eggs
- 2 large egg yolks
- 80ml (1/3 cup) Kahlúa
View Full Recipe at Pizzarossa
Toolbox
Add the recipe to which day?
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 347g | |
| Calories 1334 | |
| Calories from Fat 733 | 55% |
| Total Fat 82.46g | 103% |
| Saturated Fat 45.44g | 182% |
| Trans Fat 0.08g | |
| Cholesterol 948mg | 316% |
| Sodium 333mg | 14% |
| Potassium 684mg | 20% |
| Total Carbs 116.47g | 31% |
| Dietary Fiber 7.6g | 25% |
| Sugars 33.94g | 23% |
| Protein 31.51g | 50% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
%20to%20a%20medium%20saucepan%20and%20bring%20to%20a%20boil.%20If%20using%20a%20vanilla%20bean,%20lower%20heat%20to%20minimum%20and%20let%20steep%20for%2010%20minutes%20then%20remove%20vanilla%20bean.%3C/p%3E%3Cp%3EGrate%20chocolate%20into%20a%20bowl%20and%20pour%20hot%20milk%20over%20it.%20Stir%20gently%20to%20melt%20chocolate%20then%20set%20aside%20to%20cool%20a%20little.%3C/p%3E%3Cp%3EWhisk%20together%20flour,%20sugar,%20cocoa%20and%20salt%20in%20a%20mixing%20bowl.%20In%20another%20small%20bowl,%20gently%20beat%20eggs%20and%20yolks%20together.%3C/p%3E%3Cp%3EMake%20a%20well%20in%20the%20flour%20mixture%20and%20pour%20eggs%20in,%20then%20pour%20in%20milk%20mixture.%20Use%20a%20spatula%20to%20combine%20everything%20gently.%20Add%20Kahl%C3%BAa%20and%20stir%20to%20combine.%3C/p%3E%3Cp%3EStrain%20mixture%20through%20a%20fine%20mesh%20strainer%20into%20a%20clean%20bowl%20or%20jug%20(pitcher)%20and%20allow%20to%20cool%20to%20room%20temperature,%20uncovered.%20When%20cool,%20cover%20tightly%20with%20plastic%20wrap%20and%20refrigerate%20for%20anywhere%20from%2024%20to%2072%20hours.%3C/p%3E%3Cp%3EWhen%20ready%20to%20bake,%20butter%20molds%20very%20well%20(even%20silicon%20molds!)%20and%20preheat%20oven%20to%20220%C2%B0C%20(430%C2%B0F)%20with%20a%20baking%20sheet%20in%20centre%20of%20oven.%20To%20butter%20the%20molds,%20I%20soften%20(but%20not%20melt)%20about%2015g%20(1%20tbsp)%20of%20butter%20in%20the%20microwave%20then%20use%20a%20small%20silicon%20pastry%20brush%20to%20paint%20it%20quite%20thickly%20into%20the%20molds.%3C/p%3E%3Cp%3EWhen%20oven%20is%20up%20to%20temperature,%20very%20gently%20stir%20cold%20batter%20until%20smooth%20%E2%80%93%20it%20will%20have%20separated%20and%20the%20layer%20on%20top%20may%20be%20quite%20hard%20to%20incorporate,%20so%20it%20will%20take%20some%20time.%20You%20don%E2%80%99t%20want%20to%20add%20air%20bubbles%20so%20use%20a%20spatula,%20not%20a%20whisk.%3C/p%3E%3Cp%3EFill%20molds%20almost%20to%20the%20top%20(return%20batter%20to%20fridge%20between%20batches%20if%20you%E2%80%99re%20not%20baking%20them%20all%20at%20once),%20place%20on%20hot%20baking%20sheet%20and%20bake%20for%2020%20minutes.%20Turn%20temperature%20down%20to%20200%C2%B0C%20(400%C2%B0F)%20without%20opening%20oven%20door%20and%20bake%20for%20a%20further%2050%20minutes.%3C/p%3E%3Cp%3EIf%20using%20metal%20molds,%20turn%20out%20immediately,%20or%20if%20using%20silicon%20molds,%20let%20rest%20for%2010%20minutes%20before%20turning%20out%20to%20cool%20completely%20on%20a%20wire%20rack.%3C/p%3E%3Cp%3ELike%20Loading...%3C/p%3E%3Cp%3ERelated%3C/p%3E){kind=link}