Reprinted with permission from Small Plate, Perfect Wines by Lori Lyn Narlock (Andrews McMeel 2007).
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Ingredients:
- 6 tablespoons unsalted butter
- 8 ounces semisweet chocolate, chopped
- 2 large eggs
- 2 large egg yolks
- 1/3 cup sugar, plus additional sugar
- 1 tablespoon coffee liqueur, plus additional liqueur
- 1/3 cup all-purpose flour
- ½ cup heavy cream
Preparation:
Preheat the oven to 400°F. Heavily butter and lightly flour six 4- to 6-ounce ramekins. Knock out the excess flour.
In a double boiler over simmering water, melt the butter and chocolate. Remove from the heat and set aside.
In a large bowl, whisk together the eggs, egg yolks, and the 1/3 cup sugar. Stir in the 1 tablespoon coffee liqueur. Whisk in the chocolate mixture, then fold in the flour. Divide the batter evenly among the ramekins. Place the ramekins on a baking sheet and bake until firm at the edges and glossy and barely set in the center, 9 to 11 minutes. Remove from the oven and let cool for 10 minutes in the pan.
In a deep bowl, beat the cream until soft peaks form. Add additional sugar and coffee liqueur to taste.
Run a sharp knife around the edges of the cakes to loosen them. Invert each cake onto one of 6 small plates and top each with a dollop of the whipped cream.
