Ingredients
- 36 Mint Chocolate Spoons
- Molten Chocolate Cakes
- 4 oz Unsalted Butter
- 6 oz Bittersweet Chocolate
- 2 Eggs
- 2 Egg Yolks
- ¼ Cup Sugar
- Pinch of Salt
- 2 T AP Flour
- Whipped Cream
- 1 Cup Heavy Cream
- 1 T Sugar
- ½ t Vanilla Extract
- 36 Fresh Mint Sprigs
- Preheat oven to 450 degrees.
- Spray 2 “NY Cake Silicone Oval 16 cavities – found on Amazon” with Baking Spray
- Using a double boiler, melt the butter and chocolate. In a medium bowl beat the eggs, egg yolks, sugar, and salt at high speed until thickened and pale.
- Whisk the chocolate until smooth. Quickly fold it into the egg mixture along with the flour. Spoon the batter into the silicone molds filling each halfway. Bake for 5 minutes or just until a crust forms that allows cakes to be removed from the molds.
- Meanwhile, whip heavy cream with sugar and vanilla extract until stiff peaks form. Transfer to a piping bag with 5 star tip. Place cake in bowl of spoon, garnish onto cutlery with whipped cream, and Raspberry.