ingredients
For 2 people
2 tablespoons butter, a little more for molds
1/3 cup powdered sugar, plus more for serving and molds
2 ounces semisweet chocolate, chopped
1 large egg
1 large egg yolk
1 teaspoon coffee powder
A pinch of salt
3 tablespoons flour
instructions
Preheat oven to 400 degrees. Butter two 6-ounce molds, and then sprinkle with sugar. Butter and chocolate in a microwave safe bowl. Microwave on high in 20 second increments, stirring after each, until melted. Allow to cool slightly.
Meanwhile, in a small bowl, mix egg yolks, sugar, coffee powder and salt. Add the chocolate mixture, whisk to combine. Flour and beat until combined (do not overmix). Pour into prepared pans. (Recipe can be prepared ahead to this point.)
Bake until toothpick inserted 1/2 inch from edge of mold comes out clean, and a toothpick inserted in center comes moist, 10 to 12 minutes (do not overbake). Cool 10 minutes, cool on wire rack. Run a knife to loosen within the molds. Invert cake onto a plate for expansion. With sugar and serve immediately.
0 comments:
Post a Comment