- Unsalted Butter 7 Tbsp.
- Bittersweet Chocolate-chopped 3.5 Oz.
- Water ¼ Cup
- Granulated Sugar 3 ½ Tbsp.
- Large Eggs 2 Each
Preheat the oven to 275°f.
Melt the butter and chocolate over a simmering pot of water in a bowl large enough to accommodate the other remaining ingredients. Whisk smooth.
While the chocolate is melting, combine the water and sugar in a separate pot and bring to a gentle simmer, stirring to dissolve the sugar. Gradually add to the melted chocolate and whisk until smooth.
Add the eggs to the chocolate mixture one at a time while whisking. Whisk until smooth.
Divide the mixture among four shallow baking dishes, place in a casserole dish and add enough boiling water to come halfway up the sides of the baking dishes.
Bake in the oven for about 20-30 minutes or just until set. Serve slightly warm with ice cream or whipped cream, fresh fruit and a crispy cookie. Enjoy!
Lincoln Culinary Institute’s Website: www.lincolnculinary.com
