HANDY TIME 12 minutes to cook in batches, and 30 more minutes to chill PRESS TIME: 7 minutes COOKING TIME: 7 minutes BUTTON TO USE: Pressure Cook RELEASE TYPE: Quick Release ADVANCED PREPARATION: Can be done 4 hours before Serves 6 Ingredients: 7 ounces (198 g) bittersweet chocolate, chopped 1 cup (118 ml) coconut oil, margarine, or butter 2 tablespoons plus 1 teaspoon instant coffee granules 2 teaspoons of pure vanilla extract 1 tablespoon unsweetened cocoa 2 large eggs plus 2 yolks / 2 cups (100g) sugar 1/3 cup (56g) potato starch spray oil 1 cup (236m1) plus 2 tablespoons water, divided
Directions You will need six 175 ml (6 oz) ramekins. Place the chocolate and coconut oil in a heatproof bowl and microwave for 1 minute, stir, then melt for another 43 seconds, stir, then 30 seconds if needed, until melted. Add instant coffee, vanilla and cocoa and mix. Place the eggs, egg yolks, and sugar in a large mixing bowl. Use an electric mixer to mix on low speed to combine then turn the speed up to high and beat for 3 minutes. Add the potato starch and beat on low speed to combine. Add the melted chocolate mixture and gently beat until combined. Spray pans with cooking spray. Divide batter among prepared pans, one heaped cup (118ml) for each pan.
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