Molten Chocolate Cakes (recipe adapted from Epicurious.com)
2 ounces bittersweet, 3 ounces unces bittersweet (or any combination of the two = 5 oz), chopped
1/4 cup (1/2 stick) unsalted butter
1 tablespoon brandy
2 large eggs
2 large egg yolks
5 tablespoons sugar
1 teaspoon vanilla extract
1 teaspoon instant espresso powder
Large pinch of salt
1 tablespoon all-purpose flour
Generously butter four 3/4 cup souffle dishes or custard cups.
Arrange on baking sheet
Stir chocolate and butter in heavy saucepan over low heat until smooth.
Remove from heat; stir in brandy. cool 10 minutes, stirring occasionally.
Using electric mixer, beat eggs, yolks, 4 tablespoons sugar, vanilla, 1 teaspoon espresso powder and salt in medium bowl until very thick ribbons fall when beats are lifted (about 6 min). Sift flour over batter; fold in flour. Fold in chocolate mixture.
Divide batter among dishes, filling completely. Preheat oven to 400 F. Bake cakes until tops are puffed and dry, about 11-12 minutes. Cool cakes 5 minutes. When cool flip and transfer to plate and serve with ice cream of your choice (we used green tea to go with our asian fusion dinner theme).