- Double Bonus
Serve this fantastic dessert with a steaming cup of coffee and a heavy dose of great conversation. Enjoy!
- 1 stick (1/2 cup) Wild Oats Unsalted Butter, plus 2 tablespoons butter to grease ramekins
- 2 tablespoons unsweetened cocoa powder
- 6 ounces good quality bittersweet chocolate (Valrhona or Callebaut are good choices)
- 2 Wild Oats Large Eggs
- 2 Wild Oats Large Egg yolks
- 1/4 cup sucrose or raw sugar
- 1/4 teaspoon salt
- 3 tablespoons organic unbleached flour
- 4 tablespoons strong brewed coffee
- For the Java Whipped Cream:
- 8 ounces heavy cream
- 3 tablespoons strong brewed coffee
- 1/2 cup powdered sugar
Preheat oven to 450 degrees F. Butter and lightly dust four 6-ounce ramekins with cocoa powder. Tap out any excess and place ramekins in a baking dish or on a cookie sheet.
Melt the stick of butter and bittersweet chocolate in a double boiler.
In a mixing bowl, beat the eggs, egg yolks, sugar and salt at medium speed until the mixture thickens and turns a pale yellow. Add a small amount of the chocolate and butter mixture to the eggs and whisk together. Add the rest of the chocolate and mix well.
Stir in the flour and the coffee. Spoon the batter into the ramekins, about 2/3 full, and bake for about 11 to 13 minutes or until the sides of the cakes are firm while the centers are still soft. Set each ramekin on a plate and top with a dollop of java whipped cream.
FOR THE JAVA WHIPPED CREAM:
Pour cream and coffee into a cold bowl. Whip with a mixer until almost stiff. Add sugar and beat until the cream holds peaks.
Recipe reprinted by permission of Wild Oats Natural Marketplace. All rights reserved.
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