Valentine’s Day!
INGREDIENTS
- 2 tablespoons unsalted butter, plus more for ramekins
- 1/3 cup confectioners' sugar, plus more for ramekins and serving
- 2 ounces semisweet chocolate, broken into pieces
- 1 large egg
- 1 large egg yolk
- 1 teaspoon espresso powder
- Pinch salt
- 3 tablespoons all-purpose flour
DIRECTIONS
1. Preheat oven to 400 degrees. Butter two 6-ounce ramekins,
then dust with sugar. Place butter and chocolate in a microwave-safe bowl. Microwave on
high in 20-second increments, stirring after each, until melted. Let cool
slightly.
2. Meanwhile,
in a small bowl, whisk together egg, egg yolk,
sugar, espresso powder, and salt. Add chocolate mixture; whisk to combine.
Add flour, and whisk just until combined (do not overmix). Pour batter into
prepared ramekins. (Recipe can be made ahead up to this point.)
3. Bake
until a toothpick inserted 1/2 inch from edge of ramekins comes out clean, and
a toothpick inserted in center comes out wet, 10 to 12 minutes (do not
overbake). Cool 10 minutes on a wire rack. Run a knife around
inside of ramekins to loosen. Invert cakes onto serving plates. Dust with
sugar; serve immediately.
Stephanie
