This recipe is adapted from Melanie Barnard's book Short and Sweet. Chef Renée Schuler grabbed this recipe frequently when she was the chef at Murphin Ridge Inn, when she was short on time and wanted a luscious quick chocolate dessert.
Barnard's recipe uses a springform pan, but Chef Schuler bakes it in smaller 5 ounce ramekins. She serves it with fresh raspberry or strawberry sauce and a little whipped cream.
Barnard recommends serving it cold, but Schuler says she likes it better chilled after baking to unmold, but then left out for one hour, so that it can be eaten at room temperature.
This recipe uses very few ingredients and so the chocolate really needs to be high quality, delicious tasting chocolate. At EatWell, Chef Schuler uses Callebaut semisweet block chocolate, other good choices are Scharffenberger and Ghiradelli bar chocolate. Make certain that whatever chocolate you choose, you would happily eat it out of hand.Copyright 2014 WXIX. All rights reserved.