Ingredients
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- 6 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 3 tablespoons unsalted butter
- Pinch of salt
- 4 large egg yolks
- 4 tablespoons sugar
- 2 large egg whites
- 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
- Whipped cream (optional)
Directions
Preheat oven to 425 F. 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 tablespoons 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 tablespoon 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 cakes onto plates; remove cups. Spoon Coffee Custard Sauce around cakes. Top with whipped cream, if desired.
COFFEE CUSTARD SAUCE:
Beat yolks and sugar in 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.)
Serves 4
Bon Appetit
June 1998
RSVP; The Fish House, Stanley Park, Vancouver
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Submitted 6/13/05.
Source: Bon Appetit
Submitted By: Meryl
merstar@mimi.cyber-kitchen.com
CHOCOLATE LAVA CAKES WITH COFFEE CUSTARD SAUCE