Recipe: Molten Chocolate Cakes with Espresso Cream (Bon Appetit)

MOLTEN CHOCOLATE CAKES

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
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

Generously butter 4 (3/4 cup) souffl 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, egg 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 one day ahead. Cover loosely; refrigerate.

Let stand at room temperature 30 minutes before baking.)

Preheat oven to 400 degrees.

Bake cakes until tops are puffed and dry and tester inserted into center comes out with moist batter still attached, about 10-15 minutes. Cool cakes 5 minutes.

TO SERVE:
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.

Makes 4 servings
Adapted from Bon Appetit, September 1999