Molten Chocolate Cake With Espresso Creme Anglaise

Total Time: 29 mins Preparation Time: 20 mins Cook Time: 9 mins

Ingredients

• Servings: 5
• unsalted butter, for cake molds
• 2 tablespoons cocoa powder
• 3 ounces extra unsweetened chocolate squares, finely chopped
• 3 ounces unsalted butter
• 2 eggs
• 2 egg yolks
• 3 ounces sugar
• 1 1/2 ounces all-purpose flour
• 3 egg yolks
• 1/3 cup sugar
• 1 1/2 cups light cream
• 3 tablespoons brewed espresso

Recipe

• 1 instructions for cake: preheat oven to 400 degrees.
• 2 butter the round molds with the unsalted butter and dust with cocoa powder, tapping out excess cocoa.
• 3 melt the extra bitter chocolate and the unsalted butter in a double boiler.
• 4 in an electric mixer, beat the eggs, yolks, and sugar until light and fluffy.
• 5 stir in the chocolate/butter mixture.
• 6 add all the flour and mix until just incorporated.
• 7 pipe or carefully spoon the batter into the prepared molds, filling no more than 1/2 full.
• 8 place the filled molds on a baking sheet.
• 9 refrigerate for a minimum of 20 minutes.
• 10 the batter will hold overnight in the refrigerator after it's been put into the molds.
• 11 bake for 7 to 9 minutes.
• 12 the tops will have cracks, the sides will be set, but the centers will be very soft.
• 13 instructions for espresso creme anglaise: whisk the yolks and the sugar together until thickened and pale yellow.
• 14 in a small pot warm the cream just to the boiling point over medium heat.
• 15 while whisking, add some of the hot cream into the egg mixture.
• 16 pour into the pot with the rest of the cream and stir with a wooden spoon or rubber spatula until the mixture thickens enough to coat the back of the spoon.
• 17 add the espresso.
• 18 refrigerate until ready to use.
• 19 when cakes are done, drizzle with the creme.