Instructions: Note: Valhrona chocolate is dark, rich and not too sweet. If not available, use any excellent bittersweet chocolate.

1. Preheat oven to 375 F. Butter 6 (4-ounce) brioche molds (or other molds about 1 inch high) heavily and sprinkle with sugar; set aside. In the top of a double boiler, melt together the chocolate, cut in small pieces, and butter.

2. In a mixer, beat together whole eggs, egg yolks, and sugar until light and lemon-colored. Add and mix in the coffee, followed by the chocolate/butter mixture and sifted pastry flour. Pour the batter into the prepared molds, filling them within 1/8 inch of the top. (These may now be left at room temperature for up to 3 hours or refrigerated for up to 48 hours.)

3. To make the Chocolate Sauce, heat the cream just to a boil and pour over the chocolate pieces. Add butter and vanilla or rum; stir until smooth. Use while warm; if sauce should cool, reheat over simmering water or in a microwave oven on low heat, taking care not to overheat or it will separate.

4. Just before serving, place the cakes in preheated oven and bake for 8 minutes until set around the edges - center of cakes should be runny. Turn out of molds immediately onto serving plates. Top with chocolate sauce and serve warm with ice cream.

Wentworth

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.