| Level: | Intermediate |
| Total: | 49 min |
| Active: | 20 min |
| Yield: | 5 servings |
Ingredients
- Unsalted butter, for cake molds
- 2 tablespoons cocoa powder
- 3 ounces extra-bitter chocolate, finely chopped
- 3 ounces unsalted butter
- 2 eggs
- 2 egg yolks
- 3 ounces sugar
- 1 1/2 ounces all-purpose flour
- Serving suggestion: Espresso Creme Anglaise, recipe follows
- 3 egg yolks
- 1/3 cup sugar
- 1 1/2 cups light cream
- 3 tablespoons brewed espresso
Instructions
- Preheat the oven to 400 degrees F.
- Butter the round molds with the unsalted butter and dust with cocoa powder, tapping out excess cocoa.
- Melt the extra bitter chocolate and the unsalted butter in a double boiler. In an electric mixer, beat the eggs, yolks, and sugar until light and fluffy. Stir in the chocolate/butter mixture. Add all the flour and mix until just incorporated.
- Pipe or carefully spoon the batter into the prepared molds, filling no more than 1/2 full.
- Place the filled molds on a baking sheet. Refrigerate for a minimum of 20 minutes. The batter will hold overnight in the refrigerator after it’s been put into the molds. Bake for 7 to 9 minutes.
- The tops will have cracks, the sides will be set, but the centers will be very soft.
- Serve immediately and drizzle with Espresso Creme Anglaise.
- Whisk the yolks and the sugar together until thickened and pale yellow.
- In a small pot warm the cream just to the boiling point over medium heat.
- While whisking, add some of the hot cream into the egg mixture. Pour into the pot with the rest of the cream and stir with a wooden spoon or rubber spatula until the mixture thickens enough to coat the back of the spoon. Add the espresso. Refrigerate until ready to use.
Nutrition Facts
| Serving Size | 1 of 5 servings |
| Calories | 653 |
| Total Fat | 49 g |
| Saturated Fat | 29 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 2 g |
| Sugar | 42 g |
| Protein | 8 g |
| Cholesterol | 332 mg |
| Sodium | 61 mg |