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Serves 4
6 ounces Italian dark chocolate, such as Perugina, Vanini or Venchi
4 tablespoons, 1/2 stick, unsalted butter
1 cup sugar
2 large eggs
1 1/2 cups heavy cream
Pinch salt
1/4 cup all-purpose flour
1 teaspoon instant espresso powder
Unsweetened Italian cocoa powder, for garnish
Preheat the oven to 350 degrees F.
Melt the chocolate with the butter in a double boiler; set aside to cool.
In an electric mixer, mix the sugar and eggs until lightened in color, about 1 minute.
Pour in the cooled chocolate-butter mixture, then beat in 1/2 cup of the cream and salt. Beat well, scraping down the sides of the bowl as you go. Add the flour and mix until blended.
Divide the mixture between 4 (6-ounce) ramekins.
Put them on a baking sheet and bake for 30 to 35 minutes, just until the tops begin to crack. Do not over bake. Let them cool slightly while you make the whipped cream.
Dissolve the espresso powder in the remaining cup of cream, then whip the cream until it forms soft peaks. Put a dollop on each cake and garnish with a dusting of cocoa powder.
Serve warm.
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