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Mini Molten Mocha Chocolate Cakes

Source: Wild Oats Natural Marketplace
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  Serves 4
Serve this fantastic dessert with a steaming cup of coffee and a heavy dose of great conversation. Enjoy!
1 stick plus 2 Tablespoon Wild Oats Unsalted Butter
2 tablespoon unsweetened cocoa powder
6 ounce 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 tablespoon organic unbleached flour
4 tablespoon strong brewed coffee
For the Java Whipped Cream:
8 ounces heavy cream
3 tablespoon strong brewed coffee
1/2 cup powdered sugar
Mini Molten Mocha Chocolate Cakes Recipe at
Preheat oven to 450 degrees F. Butter and lightly dust (4) six-ounce ramekins with cocoa powder. Tap out any excess and place ramekins in a baking dish or on a cookie sheet.

Melt the 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.

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.
Date Added: 01/01/2008
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 Mocha Desserts
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