4 teaspoons sugar
1/2 cup butter, cubed
4 ounces semisweet chocolate, chopped
1 cup confectioners' sugar
2 large eggs, room temperature
2 large egg yolks, room temperature
1-1/2 teaspoons instant coffee granules
3/4 teaspoon vanilla extract
6 tablespoons all-purpose flour
1/2 teaspoon salt
Optional: Whipped cream or additional confectioners' sugar
1. Grease the bottom and sides of four 6-oz. ramekins; sprinkle each with 1 teaspoon sugar. Place ramekins on a baking sheet; set aside.
2. In a medium microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in confectioners' sugar until smooth. Whisk in the eggs, egg yolks, instant coffee and vanilla. Stir in flour and salt; spoon batter into prepared ramekins.
3. Bake at 400° for about 12 minutes or until a thermometer reads 160° and cake sides are set and centers are soft.
4. Remove ramekins to a wire rack to cool for 5 minutes. Carefully run a small knife around cakes to loosen. Invert warm cakes onto serving plates. Lift ramekins off cakes. Serve warm with whipped cream or sprinkle with additional confectioners' sugar if desired.
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
Nutrition Facts
1 cake: 583 calories, 37g fat (21g saturated fat), 268mg cholesterol, 496mg sodium, 60g carbohydrate (47g sugars, 2g fiber), 8g protein.