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This is one of my evergreens, and probably the most popular desert I ever made.  Originally I posted it on my dutch website, already back in 2007.  Now I decided to set up an international version, and the ‘melting pot’ is the first one I post here.

Ingredients for app. 10 portions:

– 200 grams of butter

– 400 grams of chocolate

– 4 egg yolks

– 4 whole eggs

– 8 tablespoons of sugar

– 12 tablespoons of baileys

– 4 tablespoons of almond powder (sometimes I also use coconut or hazelnut powder)

– app. 10 cake jars, butter and almond powder

Directions:

– Melt the chocolate and the butter ‘au bain marie’

– Meanwhile prepare the jars with butter and almond powder.

– Mix the egg yolks and the eggs with the sugar to a foamy mixture

– Add 4 tablespoons of almond powder and 12 tablespoons of baileys and again mix very well.

– Add the chocolate-butter mixture and stir again very well.

– Fill the jars with the batter and put them aside.

You can prepare this well in advance.

– Preheat the oven to 225°C.

– Put the jars in the oven and let them bake for 10-12 minutes, until the tops start to crack open.

– Serve with icecream.

melting pot of chocolate and baileys

 

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