Total Time
35mins
Prep 20 mins
Cook 15 mins

Warm, gooey, dense little chocolate cakes...fresh from the oven. A snap to make in advance.

Ingredients Nutrition

Directions

  1. Generously butter four 3/4-cup custard cups. Arrange on baking sheet.
  2. Stir chocolate and butter in heavy small saucepan over low heat until smooth. Remove from heat; stir in brandy. Cool 10 minutes, stirring occasionally.
  3. Using electric mixer, beat eggs, yolks, 4 tablespoons sugar, vanilla, 1 teaspoon espresso powder and salt in medium bowl until very thick ribbon falls when beaters are lifted, about 6 minutes.
  4. Sift flour over batter; fold in flour. Fold in chocolate mixture. Divide batter among dishes, filling completely. (Can be made 1 day ahead. Cover loosely; refrigerate.
  5. Let stand at room temperature 30 minutes before baking.).
  6. Preheat oven to 400°F Bake cakes until tops are puffed and dry and tester inserted into center comes out with moist batter still attached, about 11 - 15 minutes (watch carefully the last few minutes.each oven is different). Cool cakes 5 minutes.
  7. Beat cream, 1 tablespoon sugar and 1/2 teaspoon espresso powder in small bowl until firm peaks form. Top cakes with whipped cream and serve warm ~ or ~ sprinkle with powder sugar and strawberry coulis.

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