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Warm Chocolate and Espresso Cake

Rodney Strong - Warm Chocolate and Espresso Cake


4 oz butter, plus more to butter the molds
4 oz bittersweet chocolate
1 tablespoon espresso instant coffee
2 eggs
2 egg yolks
¼ cup sugar
2 tablespoons flour, plus more for dusting the molds
¾ cup fresh berries
Fresh whipped cream


Preheat the oven to 450˚F.

In a small saucepan over low heat, melt together the butter, chocolate, and espresso.

Beat together the eggs, yolks, and sugar with a whisk or electric beater until light and thick.

Mix together the melted chocolate into the egg mixture, then quickly beat in the flour until combined.

Butter and lightly flour four 4-ounce molds or ramekins, tapping out the excess flour.

Divide the batter evenly between the molds.

Bake the molds on a baking sheet for 6 minutes, or until the center is soft, but the sides are set.

Invert onto a plate, unmold and serve with fresh berries and whipped cream.

Serves 4.

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