Ingredients
1
tablespoon butter
1
cup butter, cut into pieces
8
oz bittersweet chocolate chips
4
egg yolks
4
whole eggs
2
cups powdered sugar
3/4
cup Gold Medal™ all-purpose flour
1
teaspoon instant espresso powder or coffee granules or crystals
Dash salt
Additional powdered sugar, if desired
Preparation
Heat oven to 425°F. Grease 6 (6-oz) individual baking dishes (ramekins) with 1 tablespoon butter.
In medium microwavable bowl, microwave 1 cup butter and the chocolate chips uncovered on High 2 minutes or until chips are softened and mixture can be stirred smooth.
In medium mixing bowl, beat egg yolks and eggs with electric mixer on medium speed 1 minute. On low speed, gradually beat in chocolate mixture until well blended.
In small bowl, stir together 2 cups powdered sugar, the flour, espresso powder and salt. Gradually stir into chocolate mixture until well blended. Divide batter evenly among baking dishes. Place dishes in 15x10x1-inch pan.
Bake 16 minutes or until thermometer inserted into center reads 165°F. Cool 10 minutes. Run knife around edge of cakes to loosen. Place heat-proof dessert plate upside down over each baking dish; turn plate and dish over. Remove dish. Sprinkle cakes with additional powdered sugar.
