10 tablespoons unsalted butter, cut into pieces
3 tablespoons all-purpose flour
1 tablespoon cocoa powder
5 ounces bittersweet chocolate, finely chopped
1/4 teaspoon instant espresso powder
1/8 teaspoon cayenne pepper
1/2 teaspoon vanilla extract
3 large eggs
3 large egg yolks
1/3 cup granulated sugar
1/8 teaspoon salt
Preheat the oven to 450 degrees F. Butter six 4-ounce custard cups and dust lightly with flour.
On medium-low heat, melt butter and chocolate in a heat-proof bowl set over a pot of simmering water. Add the espresso powder and cayenne pepper. Stir until the chocolate has melted completely and the mixture is well incorporated. Remove from heat, add vanilla, and let cool slightly.
Meanwhile, using a mixer fitted with the whisk attachment, beat together the eggs, egg yolks, sugar, and salt until light and frothy. Fold the mixture into the cooled chocolate. Sift the flour and cocoa powder over the bowl; fold until combined. Divide batter among prepared custard cups. Place cups on a rimmed baking sheet.
Bake the cakes until centers are soft and sides are set and pull away from cups, about 8 to 10 minutes. Invert each cup onto a plate and let sit until cake drops from the cup. A small offset spatula can be used to assist. Serve immediately. Yield: 6 servings.
- Recipe courtesy of Joseph Erdos from Gastronomer's Guide