Molten Chocolate Cake with Espresso Creme Anglaise

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READY IN: 29mins
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Instructions for Cake: Preheat oven to 400 degrees.
  • 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.
  • Instructions for Espresso Creme Anglaise: 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.
  • When cakes are done, drizzle with the creme.
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