Difficulty: Easy - for beginners
Dietary guidance: v g
1/2 cup unsalted butter, plus more to butter the molds
4 ounces bittersweet chocolate
2 egg yolks
1 tsp. coffee extract
1/4 cup sugar
¼ teaspoon espresso powder
2 teaspoons hazelnut flour
First, heat your butter and chocolate until the chocolate is completely melted. Mix eggs, yolks, coffee extract, sugar and espresso powder with an electric beater until light and thick.
Pour the egg mixture in with the chocolate mix. Add in the hazelnut flour and beat until combined. Butter four 4 ounce ramekins. Pour the batter into the molds. Preheat your oven to 45 degrees and bake for seven minutes. DO NOT OVER COOK. You want the center to stay soft and the sides to set. It is a little difficult to tell in the pictures, but you may be able to see that the center is slightly soft since the color directly in the center is different than on the sides. You can either wait for the ramekins to cool and eat directly out of them or you can put the ramekin on a plate and flip it directly onto the plate. I would suggest serving with a dollop of fresh whipped cream, which is incredibly easy to make. Put some cream in a bowl and mix with an electric beater until it looks like whipped cream! Or serve with my white chocolate mascarpone cream! Buon Appetito!