-
1
Instructions for Cake: Preheat oven to 400 degrees.
-
2
Butter the round molds with the unsalted butter and dust with cocoa powder, tapping out excess cocoa.
-
3
Melt the extra bitter chocolate and the unsalted butter in a double boiler.
-
4
In an electric mixer, beat the eggs, yolks, and sugar until light and fluffy.
-
5
Stir in the chocolate/butter mixture.
-
6
Add all the flour and mix until just incorporated.
-
7
Pipe or carefully spoon the batter into the prepared molds, filling no more than 1/2 full.
-
8
Place the filled molds on a baking sheet.
-
9
Refrigerate for a minimum of 20 minutes.
-
10
The batter will hold overnight in the refrigerator after it's been put into the molds.
-
11
Bake for 7 to 9 minutes.
-
12
The tops will have cracks, the sides will be set, but the centers will be very soft.
-
13
Instructions for Espresso Creme Anglaise: Whisk the yolks and the sugar together until thickened and pale yellow.
-
14
In a small pot warm the cream just to the boiling point over medium heat.
-
15
While whisking, add some of the hot cream into the egg mixture.
-
16
Pour into the pot with the rest of the cream and stir with a wooden spoon or rubber spatula until the mixture thickens enough to coat the back of the spoon.
-
17
Add the espresso.
-
18
Refrigerate until ready to use.
-
19
When cakes are done, drizzle with the creme.
