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Categories:Viewed: 54 - Published at: 3 years ago
Ingredients
- 4 Tablespoons Unsalted Butter
- 1/3 cups Semi-sweet Chocolate Chips (2 Ounces)
- 1 whole Large Egg
- 1 whole Egg Yolk
- 3 Tablespoons Sugar
- 1/2 teaspoons Instant Espresso Powder
- 1/4 teaspoons Vanilla
- 2 Tablespoons Flour
Method
- Preheat the oven to 425°. Spray two small custard cups liberally with cooking spray. In my experience, the fluted shape of Pyrex cups unmold easier than straight-sided ramekins.
- Melt butter and chocolate in a double boiler over low heat, or in the microwave using 30-second pulses until the mixture is homogenous. Set aside.
- Whisk eggs, sugar, espresso powder and vanilla using an electric hand-held mixer until thick ribbons form, about 3 minutes. If you're doing this step by hand, use a big wire whisk and don't stop until the mixture turns a pale yellow and forms ribbons. Fold the flour into this mixture, and then add the chocolate.
- Divide between the two custard cups and bake for 13-14 minutes, until the tops of the cakes look well done. If you under-bake, the center of the cake will pour out the top when unmolding. Let stand for one minute before inverting onto plates. Serve with ice cream or whipped cream.
