INGREDIENTS

INSTRUCTIONS

Preheat oven to 375F. Butter two 1 1/4-cup ramekins and coat the
inside of each ramekin with granulated sugar, knocking out the
excess. In a small metal bowl set over a pan of barely simmering
water melt 4 ounces of the chocolate and 1 tablespoon of the butter
with the espresso mixture and 1 tablespoon of the Kahlua or rum,
whisk the mixture until it is smooth, and remove the bowl from the
heat. Let the chocolate mixture cool for 5 minutes and whisk in the
yolks, 1 at a time. In a bowl with an electric mixer beat the whites
with a pinch of salt until they just hold stiff peaks, whisk about
one fourth of them into the chocolate mixture to lighten it, and fold
in the remaining whites gently but thoroughly. Divide the batter
between the ramekins and bake the cakes in the middle of the oven for
17 to 20 minutes, or until they are puffed and a tester comes out
almost clean. Let the cakes cool in the ramekins on a rack for 3
minutes.
While the cakes are baking, in another small bowl set over the pan of
barely simmering water melt 2 ounces of the remaining chocolate with
the remaining 1/2 tablespoon butter and the heavy cream and whisk the
sauce until it is smooth. Remove the bowl from the heat and whisk in
the remaining 1 tablespoon Kahlua or rum.
Pour half the sauce onto each of 2 dessert plates, run a thin knife
around the edge of each ramekin, and invert a cake onto each plate.
Top the cakes with the whipped cream and garnish them with the grated
chocolate.
Serves 2.
Gourmet December 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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