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1
Preheat the oven to 325 degrees F. Grease 12 baking rings with spray and arrange them over a greased and lined baking sheet.
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2
Mix the butter and chocolate in a stainless steel bowl over a double boiler.
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Melt until a smooth texture forms.
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Put the bowl over a double chiller.
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*Cook's Note: This is like a double boiler except the bottom bowl is filled with ice.
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Add the sugar and eggs to a medium bowl and whisk to combine.
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Slowly fold the eggs into the chocolate and butter mixture, then fold in the flour.
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Fill the baking rings 1/2-full with the batter.
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Bake in the oven until the sides have set but the center is glossy, about 6 minutes.
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Remove from oven, let cool a few minutes, then lift the baking ring off each cake.
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11
For assembly, add 1 to 2 tablespoons Creme Anglaise to each serving plate.
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12
Add butterscotch sauce to plates using a fancy design.
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13
Do the same with the Raspberry Coulis.
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14
Add a piece of Pistachio Tuile.
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Transfer the molten cakes from baking sheet to the plates on top of the sauces.
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16
Drizzle chocolate sauce on top and garnish with berries.
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17
A viewer, who may not be a professional cook, provided this recipe.
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18
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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19
In a medium saucepot pot over medium heat, add the cream, vanilla bean and seeds, sugar and egg yolks.
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Stir with rubber spatula directly touching the bottom of the pan keeping the mixture moving without sticking.
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Cook the mixture on medium heat for 15 minutes until the mixture tightens.
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22
Strain and chill over an ice bath until smooth, thick and cold.
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23
Add the berries and syrup to a blender.
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24
Puree, then strain and pour into a squeeze bottle.
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25
Mix sugar and water together in a pot.
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Cook on high heat until thick and the sugar has completely dissolved.
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Cool.
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28
Preheat the oven to 350 degrees F.
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29
Mix the wet ingredients together in a bowl.
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30
Mix the dry ingredients together in a separate bowl.
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Fold the wet with dry, a little at a time, until incorporated.
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Pour evenly on top of a silpat lined baking sheet.
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Bake for 5 minutes.
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Allow to cool, then break into pieces.
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35
Add the chocolate, water and butter to a double boiler.
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36
Stir until melted then cool and drizzle on top of cakes.
