| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Choco4 | 4 | Servings | |
INGREDIENTS
| 6 1/2 | oz | Bittersweet or semisweet |
| chocolate chopped | ||
| 3 | T | Unsalted butter |
| 1 | pn | Salt |
| 4 | Egg yolks | |
| 4 | T | Sugar |
| 2 | Egg whites | |
| Coffee Custard Sauce | ||
| recipe follows | ||
| Whipped cream, optional |
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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Nutrition (calculated from recipe ingredients)
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Calories: 326
Calories From Fat: 186
Total Fat: 21.8g
Cholesterol: 207.9mg
Sodium: 112.7mg
Potassium: 49.4mg
Carbohydrates: 31.4g
Fiber: 1.7g
Sugar: 12.9g
Protein: 5.8g