Makes 4 Servings
5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
¼ cup (½ stick) unsalted butter
1 Tablespoon brandy
2 large eggs
2 large egg yolks
4 Tablespoons sugar
1 teaspoon vanilla extract
1 teaspoon instant espresso powder
Large pinch of salt
1 Tablespoon all purpose flour
½ cup chilled whipping cream
1 Tablespoon sugar
½ teaspoon instant espresso powder
Preheat oven to 400° F
Double butter four 3/4 cup souffle dishes or custard cups (butter, chill, then butter again). Arrange on baking sheet.
Stir chocolate and butter in heavy small saucepan over low heat until smooth. Remove from heat and stir in brandy. Cool 10 minutes, stirring occasionally.
Using electric mixer, beat eggs, yolks, sugar, vanilla, espresso powder, and salt in medium bowl until very thick ribbon falls when beaters are lifted, about 6 minutes.
Sift flour over batter and fold in. Fold in chocolate mixture. Divide batter among dishes. (Can be made 1 day ahead. Cover loosely, refrigerate. Let stand at room temperature 30 minutes before baking.)
Bake cakes until tops are puffed and dry and tester inserted into center comes out with moist batter still attached, about 11-12 or 15 minutes.
Cool cakes 5 minutes.
Beat cream sugar, espresso powder in small bowl until firm peaks stand. Top cakes with whipped cream and serve warm.
Bon Appetit – September 1999