Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Ingredients:
- 2 oz bittersweet chocolate
- 1/2 c double cream
- 6 tbsp milk
- 2 tbs milk
- 5 tbs sugar
- 1 1/4 tsp instant coffee
- 3 egg yolks
- 1 whole egg
Preparation:
1. Heat oven to 325 degrees and bring 2 quarts of water to a boil in a sauce pan.
2. Melt the chocolate in the microwave (see this article).
3. In a saucepan, heat the cream, 1/2 cup of milk, and 3 tablespoons of sugar until just boiling.
4. In a little bowl, dissolve the coffee crystals in the 2 tablespoons of milk. Mix the coffee and chocolate into the milk mixture.
5. Beat the egg yolks with the whole egg and the last 2 tablespoons of sugar.
6. Add the chocolate mixture and whisk thoroughly.
7. Pour into small ramekins, set in a pan and set on an oven rack in the middle position.
8. Add enough boiling water to come half-way up the chocolate in the pots.
9. Cover with foil and bake for 20-25 minutes at 325F.
10. Remove, uncover and let cool. Chill overnight and then serve with whipped cream and meringues.