INGREDIENTS

INSTRUCTIONS

Preheat oven to 425F. Butter four 3/4-cup custard cups. Dust with
flour; shake out excess. Combine chocolate, butter, and salt in top
of double boiler set over simmering water. Stir until chocolate is
melted and mixture is smooth. Remove from over water. Cool 10
minutes. Beat egg yolks and 3 T sugar in large bowl, until thick and
light, about 2 minutes. Fold in chocolate mixture. Using electric
mixer fitted with clean, dry beaters, beat egg whites and 1 T sugar
in medium bowl, until stiff but not dry. Gently fold whites into
chocolate mixture in 3 additions. Divide batter among prepared cups.
Place custard cups on baking sheet. Bake until cakes are puffed but
still soft in center, about 11 minutes. Transfer baking sheet to
rack. Cool cakes 1 minute. Using small knife, cut around sides of
cakes to loosen. Place plates on top of cups. Invert onto plates;
remove cups. Spoon Coffee Custard Sauce around cakes. Top with
whipped cream if desired.
Coffee Custard Sauce
3 large egg yolks 1/4 cup sugar 1 cup whipping cream 1 teaspoon
instant coffee powder 1 1/2 teaspoons coarsely ground espresso beans
Beat egg yolks and sugar in a medium bowl until thick and light
yellow; about 2 minutes. Bring cream to simmer in heavy medium
saucepan. Gradually whisk hot cream into yolk mixture. Return mixture
to same saucepan. Stir over medium-low heat until sauce thickens and
leaves path on back of spoon when finger is drawn across, about 3
minutes (do not boil). Strain mixture into clean medium bowl, Add
coffee powder; stir until dissolved. Stir in ground espresso
beans.Refrigerate until cold., whisking occasionally, about 1 hour.
(Sauce can be prepared 1 day ahead. Cover and keep refrigerated.
Per serving: 197 Calories; 14g Fat (65% calories from fat); 5g
Protein; 13g Carbohydrate; 237mg Cholesterol; 69mg Sodium
Recipe by: Bon Appetit  June 1998
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

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