Molten Chocolate Cakes

By OLLY

Ingredients

• 5 oz bittersweet or semi sweet chocolate, chopped
• 1/4 c butter
• 1 t brandy
• 2 large eggs
• 2 large egg yolks
• 5 T sugar
• 1 teas vanilla extract
• 1 1/2 teas instant espresso powder
• Large pinch salt
• 1 T flour
• 1/2 c whipping cream

Details

Servings 4

Preparation

Step 1

400
Generously butter four 3/4 c souffle dishes or custard cups. Arrange on baking sheet. Stir chocolate and butter in saucepan over low heat until smooth. Remove from heat; stir in brandy. Cool 10 minutes, stirring occasionally.
With mixer, beat eggs, yolks, 4 t sugar, vanill, 1 teas 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.
Bake cakes until tops are puffed and dry and tester inserted in center comes out with moist batter still attached, about 15 minutes. Cool cakes 5 minutes.
Beat cream with sugar and espresso powder unti firm peaks form. Serve.