The only negative aspect of making this recipe is it needs to be eaten immediately leaving nothing for the rest of the week. You must be a chocolate lover to fully enjoy every bite and my taste testers all agreed that a cold glass of milk is a welcome accompaniment.
Ingredients: unsalted butter for preparing the ramekins, 10 ounces semisweet chocolate, chopped, 1/2 cup unsalted butter, cut into 8 equal pieces, 1/4 cup all-purpose flour, 4 large eggs, 1/2 cup granulated sugar, 1/4 teaspoon salt, 1 teaspoon vanilla extract, 1 teaspoon instant coffee powder dissolved in 2 teaspoons hot water, 1 tablespoon confectioners' sugar, for dusting.
Instructions: Preheat the oven to 350 degrees. Butter the bottom and sides of six 3/4-cup overproof ramekins, and put them on a rimmed baking sheet; set aside.
In the bottom of a double boiler heat an inch or two of water to barely simmering. Place chopped (dime-size) chocolate and butter pieces in top of double boiler (or large heatproof bowl) and place over simmering water. Stir occasionally until smooth and all of the chocolate has melted. Remove the top (or bowl) from the pan and set aside to cool slightly.
In small bowl, dissolve coffee in hot water; set aside. Sift the flour; set aside. In large mixing bowl, combine the eggs, sugar and salt. Beat the mixture on medium-high speed until it thickens and the color lightens slightly, about 4 minutes. Stop the mixture occasionally to scrape down the sides of the bowl. Reduce speed to low, add the vanilla and dissolved coffee, and beat until combined. With the mixer running, add the flour 1 tablespoon at a time.
Using a large rubber spatula, stir about 1/3 of the chocolate mixture into the egg mixture to lighten it. Scrape the remaining chocolate on top of the batter and, using the spatula, fold the mixtures together just until no streaks of the chocolate mixture are visible.
Pour the batter into a 4-cup glass measuring cup, using the spatula to scrape out every last bit from the bowl. Pour about 1/2 cup batter into each prepared ramekin. Bake in preheated 350 degree oven until the edges look firm and dull on top and the center looks shiny and slightly wet, 16-18 minutes. You may see a few tiny holes on top. These cakes should be underbaked, so do not bake longer than 18 minutes.
Let the cakes cool in the ramekins on wire racks for 10 minutes. Sprinkle the top of each cake with confectioners' sugar. Using pot holders, transfer each ramekin to an individual serving plate and serve immediately.
Makes 6 individual cakes.
These may be made up to 5 hours ahead, covered and refrigerated. Remove and allow to stand at room temperature for 20 minutes before baking.
"Williams-Sonoma Mastering Cakes Fillings & Frostings", Free Press, A Division of Simon & Schuster, Inc., New York, NY, 2005.
*Note: Although these are the best eaten right away, one of my trustworthy taste testers warmed one up in the microwave several hours later and said it was still delicious.
"Let's Bake a Cake!"
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