Molten Chocolate Cakes

By mschweickert

Ingredients

• 5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 1/4 cup (1/2 stick) unsalted butter
• 1 tablespoon brandy
• 2 large eggs
• 2 large egg yolks
• 5 tablespoons sugar
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons instant espresso powder or instant coffee powder
• Large pinch of salt
• 1 tablespoon all-purpose flour
• 1/2 cup chilled whipping cream

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Generously butter four 3/4-cup soufflé dishes or custard cups. Arrange on baking sheet. 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 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 1 day ahead. Cover loosely; refrigerate. Let stand at room temperature 30 minutes before baking.)

Preheat oven to 400°F. Bake cakes until tops are puffed and dry and tester inserted into center comes out with moist batter still attached, about 15 minutes. Cool cakes 5 minutes.

Beat cream, 1 tablespoon sugar and 1/2 teaspoon espresso powder in small bowl until firm peaks form. Top cakes with whipped cream and serve warm.