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This warm dessert can be made ahead and refrigerated, then baked
just 15 minutes before serving. Serve with your favorite Haagan
Dazs vanilla or Vanilla Swiss Almond ice cream.
Ingredients:
1-1/3
cups
semi-sweet chocolate chips (or 8 ounces chocolate
chopped)
5
tablespoons butter, plus butter for ramekins
3
eggs, separated
1/4
cup granulated sugar
2
teaspoons
finely ground espresso beans (optional)
2
tablespoons unsweetened cocoa powder
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Preparation:
Preheat oven to 375°F. Generously butter six 3/4-cup
size ramekins or custard cups, or 7 muffin cups.
In a microwave-safe bowl, heat chocolate and butter on
medium power 1-2 minutes until butter is melted. Stir,
reheating if necessary to melt chocolate; set aside. Stir
egg yolks and 2 tablespoons sugar into chocolate-butter
mixture. Add espresso if using.
Place egg whites in a large mixing bowl; beat until foamy.
Combine remaining 2 tablespoons sugar and cocoa powder; gradually
beat into whites, until soft peaks fold over when
beaters are lifted.
Stir 1/3 of the chocolate-butter mixture into the whites
mixture. Gently fold in remaining chocolate mixture until
completely combined. Divide evenly between cups. (Can cover
at this point and refrigerate up to 24 hours before baking.)
Bake 10-12 minutes until puffy and cracks form on top. Edges
should be firm and center moist between the cracks. (Bake
14-16 minutes if refrigerated). Cool 3 minutes. Serve in
ramekins, or run a knife around edges and invert cakes onto
dessert plates. Serve hot with ice cream. Dust with cocoa
powder if desired.
Makes 6 or 7 servings.
view nutrition facts
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