WARM CHOCOLATE CAKE WITH ESPRESSO CREAM 7 ounce butter 6 ounce bittersweet chocolate 4 egg yolks 4 whole eggs 4 ounce all-purpose flour 7 ounce powdered sugar ===espresso cream=== 1 cup milk 1 vanilla beans 3 egg yolks 1/2 cup espresso coffee reduced by 2/3rds 2 tablespoon sugar Melt chocolate and butter together, whisk in all the eggs, then whisk in the flour and sugar. Pour into 4-6 ounce soufflé cups and bake at 425 degrees for 7-9 minutes. Espresso cream: Scald milk and vanilla been. Whisk eggs and sugar together until ribbon forms. Add milk to eggs slowly, return to heat and cook slowly until thickened. Add espresso and serve. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at:
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