Thursday, January 22, 2009


1 cup dates, finely chopped
2 tbsps finely chopped toasted hazelnuts or walnuts
1/3 cup butter
6 oz buttersweet chocolate, chopped
3 large eggs
3 large egg yolks
1/4 cup sugar
3 tbsps flour
2 tbsps hazelnut or other liqueur
1 tsp vanilla extract

Butter 6 (3/4 cup size) custard cups. Sprinkle dates and nuts in bottom of cups, evenly dividing among the six cups. In a small saucepan, stir butter and chocolate over low heat until melted. Cool. Preheat oven to 375 degrees. With electric mixer, beat eggs, egg yolks, and sugar on high speed until the mixture is light and fluffy, about 10 minutes. Beat in the flour. Gently fold in the chocolate mixture, liqueur, and vanilla; blend well. Pour the batter evenly into the six custard cups and place on a baking sheet. Bake approximately 12 minutes or until set around the edges but still soft in the center. Cool for 5 minutes. Run a sharp knife around edge of each cup. Invert cups onto dessert plates. Serve with ice cream or whipped cream, if desired.

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