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bittersweet butter brandy eggs egg yolks sugar vanilla Espresso powder salt flour chilled whipping cream
Viewed: 25 - Published at: 6 years agoIngredients
- 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
Method
- Generously butter four 3/4-cup souffle 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 400F.
- 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.
