Description
Finished with a sprinkle of Alaska Pure Wild Blueberry Sea Salt, it balances deep sweetness with a fruity, savory edge.
Ingredients
Scale
- Softened butter for coating custard cups
- Unsweetened baking cocoa
- 4 oz semisweet, plus 2 oz bittersweet baking chocolate, chopped
- ½ cup, plus 2 tbsp salted butter
- 3 whole eggs
- 3 egg yolks
- 1½ cups powdered sugar, plus extra for dusting
- ½ cup all-purpose flour
- Alaska Pure Wild Blueberry Sea Salt
Instructions
- Preheat oven to 450 degress. Butter bottoms and sides of six (6-ouce) custard cups; dust with cocoa. Place butter and chocolate in a microwave-safe bowl. Microwave on high for 1minute or until the butter has melted. Whisk until the chocolate has melted into the butter.
- In a separate large bowl, beat whole eggs and egg yolks with wire whisk until well blended. Beat in the powdered sugar until blended, then beat in the melted chocolate mixture and flour. Divide batter evenly among custard cups. Place cups on rimmed baking dish, such as a sheet pan.
- Bake for 12 to 14 minutes or until sides are set and centers are still soft – the tops will be puffed and slightly cracked. Let stand for a couple of minutes. To serve, run small knife between the cake and the cup to loosen the cake. Immediately place a heatproof serving plate upside down over each cup; carefully turn the plate and cup over. Lift off the cup. Dust lightly with powdered sugar and finish with Alaska Pure Wild Blueberry Sea Salt. Serve warm.