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  • 6servings

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Nutrition Info . . .

NutrientsCarbohydrates
VitaminsH, D
MineralsNatrium, Fluorine, Calcium

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 297g / 10oz Butter - (3 sticks)

  2. 3/4 cup 177ml Water

  3. 12 oz 340g Semisweet chocolate - chopped

  4. 1 1/2 cups 297g / 10oz Sugar

  5. 1 1/2 tablespoons 22ml Instant coffee crystals or granules

  6. 1 Salt

  7. 3 tablespoons 45ml Dark rum

  8. 1 1/2 tablespoons 22ml Vanilla extract

  9. 6 tablespoons 90ml Eggs (large)

  10. Vanilla ice cream -

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. Butter six 1 1/4-cup souffle dishes or custard cups.

  2. Combine butter and 3/4 cup water in heavy large saucepan over high heat. Bring to boil, stirring until butter melts. Remove from heat. Add chocolate, sugar, coffee and salt; stir until chocolate melts and mixture is smooth. Stir in rum and vanilla. Beat eggs in large bowl to blend; gradually whisk in chocolate mixture.

  3. Divide chocolate mixture among prepared dishes. Bake until edges of cakes crack slightly but center 2 inches remain soft and glossy, about 25 minutes. Serve cakes warm, topped with vanilla ice cream, if desired.

  4. This recipe yields 6 servings.

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