8 ounce bittersweet chocolate
4 ounces butter
1 tbsp espresso syrup or liquor of choice
1 tsp vanilla
1/4 cup sugar
SOUS VIDE : Pre heat to 170*
Over low heat melt the chocolate & butter. Remove from the heat whisk in the vanilla, espresso syrup or liquor and let cool.
Whisk together eggs and sugar until pale yellow. Slowly incorporate the chocolate mixture. Pour into six four-ounce greased mason jars. Place the tops on the mason jars, do not over tighten the lid. Place into the pre heated water and cook for 1 hour. Cool and refrigerate. Serve with fresh whip cream. I like to bring to room temperature at least 30 minutes to take the chill off. Take a butter knife and run around the mason jar to loosen and un mold the chocolate cake onto your plate.
In this photo I used caramel with a sprinkle of flaked sea salt on the plate. Then set the chocolate cake on top, add a dollop of fresh whip cream on top. A sprinkle of edible flowers makes a beautiful presentation.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
Keywords: #chocolate #flourless #glutenfree #sousvide #bellabistrorecipe
Can this be made w/o a sous vide?