Recipe: Warm Mocha Truffle Cakes

WARM MOCHA TRUFFLE CAKES

4 ounces bittersweet chocolate, broken into small pieces
8 tablespoons (1 stick) unsalted butter
2 large eggs, plus 2 large egg yolks
1/3 cup granulated sugar
2 tablespoons all purpose flour
1 tablespoon coffee liqueur, such as Kahl a, or coffee syrup
1-1/2 cups coffee ice cream

Preheat the oven to 325 degrees F. Butter six 5 ounce (2/3 cup) ramekins or custard cups.

In a small saucepan over low heat, melt the chocolate and butter, stirring often, until the chocolate is nearly melted. Remove from the heat and stir until the chocolate is completely melted.

Meanwhile, in a mixing bowl, beat the eggs, yolks, and sugar with an electric mixer until the mixture is thick and pale in color, about 4 minutes. Beat in the flour, 1 tablespoon at a time. Add the liqueur or coffee syrup and the chocolate mixture and beat until light and fluffy; about 4 minutes more. Divide the batter among the ramekins. Place on a baking sheet.

Bake until the tops of the cakes are just firm and rounded and the cakes begin to pull away from the sides of the ramekins, 18 to 20 minutes. Let the cakes stand for a few minutes, then run a knife around the edges to loosen them. Invert the cakes onto dessert plates. Serve immediately with a small scoop of the ice cream placed alongside each cake.

6 Servings
Source: Short and Sweet: Sophisticated Desserts in No Time at All by Melanie Barnard