Molten Chocolate Cakes

By ivybliss

Ingredients

• 5 oz bittersweet or semi sweet chocolate, chopped
• 1/4 cup ( 1/2 stick) unsalted butter
• 1 tablespoon brandy
• 2 large eggs
• 2 large egg yolks
• 5 tablespoons vanilla extract
• 1 1/2 teaspoon instant espresso powder or coffee powder
• Large pinch of salt
• 1 tablespoon all purpose flour
• 1/2 cup chilled whipping cream

Preparation

Step 1

Generously butter and flour ¾ cup soufflé dishes or custard cups. Arrange on baking sheets. Stir chocolate and butter in heavy small saucepan over low heat until smooth. Remove from heat. Stir in brandy. Cool 10 minutes, stirring occasionally.

Using electric mixer, beat eggs, yolks, 4 tablespoons of sugar, vanilla, 1 teaspoon espresso powder and salt in medium bowl until very thick ribbon falls when beaters are lifted, about 6 minutes. Sift flour over batter; fold in flour. Fold in chocolate mixture. Divide batter among dishes filling completely. (can be made one day ahead. Cover loosely and refrigerate. Let stand at room temperature for 30 minutes before baking)

Preheat oven to 400. Bake cakes until tops are puffed and dry and tester comes out with moist batter still attached. About 15 minutes. Cool for 5 minutes.

Beat cream, 1 tablespoon sugar and ½ teaspoon espresso powder in small bowl until firm peaks form. Top cakes and serve warm.