I have no idea what we actually got as far as snowfall totals, but it was ENOUGH ALREADY!!! Supposedly by Sunday, it’ll be in the low 70’s. I’m not holding my breath, but my gods that would be nice! I spent most of the day crabby and fighting tears because of my SAD. UGH!
When I got home, I immediately went into the kitchen and started working on dessert:
Katie told me about this recipe about a year ago and I made it then. I got sidetracked by other desserts in the meantime, but tonight, it was just what we all needed.
I had mine with some cream:
I didn’t bother to whip the cream, mainly because I didn’t have any clean beaters left. That, and a large drizzle of cream was perfect.
Preheat oven to 350 degrees. Arrange four 8-ounce ramekins in roasting pan.
Melt the chocolate and butter together in a small saucepan over low heat. Stir occasionally until smooth. Remove from heat and set aside.
Whisk eggs and sugar together in a mixing bowl, then set bowl over simmering water. Whisk until warm to the touch, about 5 minutes.
Remove from heat. Beat egg mixture with an electric beater until light and fluffy, 3-5 minutes. Gently fold the chocolate mixture into the egg mixture.
Spoon the batter into the ramekins. Add enough very hot water to baking pan to come halfway up sides of cups. Bake until the tops lose their glossy finish, 20 minutes. Carefully remove cups from pan. Serve warm or at room temperature
I would love to make this again and rather than top it with cream, I’d like to try it with salted caramel sauce. That might be a little too rich, though. Perhaps some amaretto whipped cream might be good too. Hopefully, though, I don’t feel the need to make this again until December at the earliest!