11 ounces butter (2 3/4 sticks)
10 ounces bittersweet chocolate, chopped
6 eggs
6 egg yolks
3 cups confectioners' sugar
1 cup all-purpose flour
12 each 8 Oz aluminum tins or ramekins
12 Large Strawberries, diced small
1/4 Cup Powdered Sugar
¼ Cup Grand Marnier
Whipped Cream or Vanilla Ice-cream
Mix the strawberries with sugar and liquor and macerate in the fridge for a few minutes. Preheat the oven to 450 degrees F. Grease the tins and set aside. In a bowl over a saucepan of simmering water, melt the butter and chocolate together, stirring occasionally. Cool slightly. Meanwhile, in a separate bowl, whisk together the eggs, yolks, and sugar. Whisk the egg mixture into chocolate mixture; then whisk in the flour. Fill the tins with the batter and bake for 4 to 5 minutes. Transfer to a plate immediately and serve with strawberries and cream. Enjoy
Sponsor: Roth Living
