- 4 oz. All Purpose Flour
- 4 oz.Cake Flour
- 1/2 tsp. Baking powder
- 1/2 tsp. Salt
- 2 sticks Butter, room temperature
- 7 oz. Sugar
- 4 Eggs
- 2 oz.Dutch Cocoa, sifted
- 2 oz. Sugar
- 1 cupHot, regular coffee
- 1 tsp.Vanilla Extract
- 1/2 CupChopped bittersweet chocolate
- Chocolate Sauce to coat bottoms of ramekins
Prepare molds by spraying heavily with non-stick spray and adding a small amount of chocolate sauce to coat the bottoms. Place molds in stainless steel pans – we will fill them with hot water later.
Combine first set of dry ingredients.
Cream butter and sugar. Slowly add the eggs until incorporated.
Whisk together the cocoa, hot coffee, sugar and vanilla. Add in thirds, alternating with the dry ingredients, to the creamed butter and eggs. Combine thoroughly. Add chopped chocolate. Mix briefly.
Fill ramekins 3/4 full (about 1/2 C. batter). Add water to pans halfway up the sides of the molds. Place a sheet tray on the top and bottom rack of the oven. Bake cakes for about 35 minutes at 325° F or until tops are firm to the touch and slightly souffled.
Remove immediately from water bath onto sheet trays and cool completely
To serve, heat in microwave 55 seconds, then unmold. Serve with whipped cream & chocolate sauce.
Yield: about 10 7-oz. Ramekins