Yield: 4 - 6 Servings

Ingredients:

5 - 6 oz. Dark chocolate, chopped

6 tbsp. Butter

1/2 cup Sugar, granulated

2 each Eggs

1/2 cup Flour

for service - Chef Larry’s Frangelico Sauce (recipe follows)

to garnish - Lightly sweetened whipped cream

to garnish - Fresh raspberries or strawberries

to garnish - Confectioner’s sugar or cocoa powder

Method:
Pre pare Chef Larry’s Frangelico Sauce per recipe, reserve. Preheat oven to 400 degrees F. lightly grease or spray four 4-ounce custard cups or foil cups. In a double boiler, melt chocolate and butter. Stir in sugar. In a small bowl, lightly beat eggs. Add some chocolate mixture to eggs to temper eggs. Carefully, stir egg mixture into chocolate mixture. Fold in flour and combine completely. Add chocolate batter to cups. Place on baking sheet and bake for 12 – 14 minutes. Centers should be soft but sides should be done. Invert cups on individual serving plates. Remove cups after 2 minutes. Sauce with Chef Larry’s Frangelico Crème Anglaise and garnish with raspberries or strawberries, whipped cream and a light dusting of Confectioner’s sugar cocoa powder. Serve immediately.

Chef Larry's Frangelico Sauce

Yield: approximately 2 cups

Ingredients:

1 1/2 cup Milk

4 each Egg yolks

1/2 tsp. Sugar, granulated

1/2 tsp. Vanilla

2 oz. Frangelico (hazelnut liqueur)

1/2 cup Cold Milk

Method:
Bring the 1 1/2 cups of milk to a boil. Remove and set aside. Place egg yolks, sugar, vanilla and Frangelico in a mixing bowl and whisk until mixture forms "ribbons". Combine hot milk and egg mixture in a saucepan and cook over low heat stirring constantly with a rubber spatula or wooden spoon until sauce thickens. (Test by coating a spoon or spatula with mixture and running finger across it, if the sauce is thick and smooth and does not run together; it is at the proper consistency.) Remove from heat and incorporate the cold milk. Strain through a sieve and chill in a container placed in a bowl of ice water. When cool, cover and refrigerate until service. Sauce may thicken when refrigerated; if too thick add additional cold milk to achieve desired consistency.