Ingredients

Unsalted butter, for cake molds
2 tablespoons cocoa powder
3 ounces extra-bitter chocolate, finely chopped
3 ounces unsalted butter
2 eggs
2 egg yolks
3 ounces sugar
1 1/2 ounces all-purpose flour
Serving suggestion: Espresso Creme Anglaise, recipe follows

Special equipment: 5 (2 by 2 1/4-inch) round molds and an electric

mixer

Instructions

Preheat the oven to 400 degrees F.

Butter the round molds with the unsalted butter and dust with cocoa powder, tapping out
excess cocoa.

Melt the extra bitter chocolate and the unsalted butter in a double boiler. In an electric
mixer, beat the eggs, yolks, and sugar until light and fluffy. Stir in the
chocolate/butter mixture. Add all the flour and mix until just incorporated.

Pipe or carefully spoon the batter into the prepared molds, filling no more than 1/2
full.
Place the filled molds on a baking sheet. Refrigerate for a minimum of 20 minutes. The
batter will hold overnight in the refrigerator after it's been put into the molds. Bake
for 7 to 9 minutes.

The tops will have cracks, the sides will be set, but the centers will be very soft.

Serve immediately and drizzle with Espresso Creme Anglaise. Espresso Creme
Anglaise:
3 egg yolks
1/3 cup sugar
1 1/2 cups light cream
3 tablespoons brewed espresso Whisk the yolks and the sugar together until
thickened and pale yellow.

In a small pot warm the cream just to the boiling point over medium heat.

While whisking, add some of the hot cream into the egg mixture. Pour into the pot with the
rest of the cream and stir with a wooden spoon or rubber spatula until the mixture
thickens enough to coat the back of the spoon. Add the espresso. Refrigerate until ready
to use.

Yield: 2 cups

Preparation Time: 10 minutes
Cooking Time: 10 minutes