Recipe: Bittersweet Chocolate Fallen Souffle Cakes (serves 2)

BITTERSWEET CHOCOLATE FALLEN SOUFFLE CAKES

sugar for coating ramekins
6 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
1 1/2 tablespoons unsalted butter
2 teaspoons instant espresso powder dissolved in 1 tablespoon hot water
2 tablespoons Kahl a or dark rum
2 large egg yolks
3 large egg whites
FOR SERVING:
3 tablespoons heavy cream
Garnish: grated bittersweet chocolate
Accompaniment: lightly sweetened whipped cream

Preheat over to 375 degrees F. Butter two 1 1/4-cup ramekins and coat with sugar, knocking out excess sugar.

In a small metal bowl set over a small saucepan of barely simmering water melt 4 ounces chocolate and 1 tablespoon butter with espresso mixture and 1 tablespoon Kahl a or rum and whisk until smooth. Remove bowl from heat and cool chocolate mixture 5 minutes. Whisk in yolks, 1 at a time.

In a bowl with an electric mixer beat whites with a pinch salt until they just hold stiff peaks. Stir about one fourth whites into chocolate mixture to lighten and fold in remaining whites gently but thoroughly. Divide batter between ramekins.

Bake cakes in middle of oven 17 to 20 minutes, or until puffed and a test comes out almost clean.

While cakes are baking, in another small metal bowl set over pan of barely simmering water melt remaining 2 ounces chocolate with remaining 1/2 tablespoon butter and heavy cream and whisk until smooth. Remove bowl from heat and whisk in remaining tablespoon Kahl a or rum.

Cool cakes in ramekins on a rack 3 minutes. Pour sauce onto 2 plates. Run a thin knife around edge of each ramekin and invert cakes onto plates. Top cakes with whipped cream and garnish with grated chocolate.

Serves 2; can be doubled
Adapted from source: Gourmet's Quick Kitchen