• 2servings
  • 35minutes
  • 556calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B12, H
MineralsFluorine, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 cup(s) heavy cream

  2. 3 tablespoon(s) sugar

  3. 1 1/2 ounce(s) unsweetened chocolate , finely chopped 5 teaspoon(s) instant espresso powder

  4. 2 large egg yolks

  5. 1 teaspoon(s) vanilla extract

  6. Whipped cream , for garnish Chocolate shavings , for garnish

Instructions Jump to Ingredients ↑

  1. Heat oven to 300 degrees F. Put on a kettle of water to boil. In a medium saucepan, bring cream and sugar to a simmer, stirring occasionally. Remove from heat; add chocolate and espresso powder. Let stand 1 minute; stir until chocolate melts and coffee dissolves. Whisk in yolks and vanilla until mixture is blended and smooth.

  2. Pour chocolate mixture into 2 (6-ounce) heart-shaped or round ramekins or custard cups. Place ramekins in an 8-inch-square baking pan. Pour hot water into pan so that it comes halfway up sides of ramekins.

  3. Bake 25 minutes or until almost set in centers. Remove ramekins to a wire rack; cool slightly. Serve warm and soft, or refrigerate up to 1 day. Garnish with dollops of whipped cream and chocolate shavings, if desired.


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