Dark Chocolate: 120 gms
Butter: 5 tbsps
Sugar: 2/3 cup (powdered)
Warm water: 1/4 cup
Instant Espresso Powder: 2 tsps
Eggs: 2
Egg yolks: 2
Salt: pinch
Flour: 2/3 cup
Preparation :
1. Pre-heat oven to 200 degrees centigrade. Grease 3 ramekins.
2. Melt chocolate and butter in a double boiler. Keep aside.
3. Mix together espresso and warm water. Keep aside.
4. Mix the powdered sugar, eggs, egg yolks and salt. Add espresso liquid and mix for about 2 mts.
5. Add the chocolate mixture to the egg mixture and whisk to combine.
6. Add the flour and mix. Do not over mix. Pour into prepared ramekins.
7. Place in the oven in the middle rack and bake for 12 mts.
8. The center will appear still gooey but the edges slightly firm.
9. Run a knife along the edge and invert onto a serving plate.
10. Sprinkle with powdered sugar and serve immediately. (I did not sprinkle any sugar)
* Serve with a scoop of vanilla ice cream.
Time Period :
Preparation Time : 15 Min
Cook Time : 15 Min
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