Warm Mocha Truffle Cakes

These melt in your mouth. Serve with coffee ice cream cream for a nice variation.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 4  ounces bittersweet chocolate, chopped coarsely
• 1⁄2 cup butter, unsalted
• 2  eggs
• 2  egg yolks
• 1⁄3 cup sugar
• 2  tablespoons flour
• 1  tablespoon  coffee liqueur

Directions

1. Preheat oven to 325°.
2. Butter 6 ramekins or custard cups.
3. In small saucepan over low heat, melt chocolate and butter, stirring often, until chocolate is nearly melted. Remove from heat and stir until chocolate is melted.
4. In a mixing bowl, beat eggs, yolks and sugar with an electric mixer until mix is thick, about 4 minutes. Beat in flour, 1 T at a time. Add liqueur and chocolate mixture and beat until light and fluffy, about 4 more minutes.
5. Divide among ramekins. Place on baking sheet and bake until tops are just firm and rounded and cake begins pulling away from the sides. approximately 18-20 minutes. Let the cakes stand a few minutes then run a knife around the edges to loosen them. Invert onto dessert plates. Scoop on ice cream or top with whip or berries per your preference.