1/2 cup butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 TBS Flour (we use Pamela's gluten-free Baking Mix)
Preheat oven to 425 degrees. Grease 4 souffle dishes and put on baking sheet. Microwave butter and chocolate square for 2 minutes, or until melted. Whisk together. Stir in sugar and then blend in eggs with wire whisk. Stir in flour. Divide into dishes and bake for 12-14 minutes until sides are firm but centers soft. Yummy with mint chocolate chip ice cream and chocolate syrup.
*Recipe from Baker's Chocolate website.
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