Bittersweet Chocolate Bombes

If you like decadent chocolate cakes with a runny center, cut the cooking time to about 15 minutes.

Plus: More Dessert Recipes and Tips

  • Servings: 2

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  • 3 ounces bittersweet chocolate, coarsely chopped
  • 4 tablespoons unsalted butter
  • 1 large egg
  • 1 large egg yolk
  • 1/3 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 1 teaspoon confectioners' sugar
  • Fresh raspberries and mint leaves, for garnish (optional)

How to make this recipe

  1. Preheat the oven to 350°. Butter two 1-cup ramekins and set them on a small baking sheet. In a small saucepan, melt the chocolate and butter over low heat, stirring occasionally. Let cool completely.

  2. In a medium bowl, combine the egg, egg yolk and granulated sugar. Set the bowl over a pan of simmering water and beat at high speed until the mixture is thick and warm, about 4 minutes. Off the heat, continue beating the mixture until thick enough to form a slowly dissolving ribbon when a beater is lifted, about 2 minutes.

Contributed By Published February 1997

475483 recipes/bittersweet-chocolate-bombes 2013-12-06T23:12:06+00:00 Jonathan Eismann fall|winter|baking|valentines-day|cakes-and-cupcakes|desserts|2|fast february-1997,jonathan eismann,pacific time,pacific heights,bitterweet cocolate bombes,bittersweet chocolate cake recipes,bittersweet-chocolate-bombes 475483

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