Contributed by Wild Oats, Inc.
Serve this fantastic dessert with a steaming cup of organic coffee and a heavy dose of great conversation. Enjoy!
Prep time: 20 minutes, Serves 4
1 stick plus 2 Tbsp. unsalted butter
2 tbsp unsweetened cocoa powder
6 oz good quality bittersweet organic chocolate
2 large eggs
2 large egg yolks
1/4 cup sucrose or raw sugar
1/4 tsp salt
3 tbsp organic unbleached flour
4 tbsp strong brewed organic coffee
Preheat oven to 450 degrees F. Butter and lightly dust (4) six-ounce ramekins with cocoa powder. Tap out any excess and place ramekins in a baking dish or on a cookie sheet. Melt the butter and bittersweet chocolate in a double boiler. In a mixing bowl, beat the eggs, egg yolks, sugar and salt at medium speed until the mixture thickens and turns a pale yellow. Add a small amount of the chocolate and butter mixture to the eggs and whisk together. Add the rest of the chocolate and mix well. Stir in the flour and the coffee. Spoon the batter into the ramekins, about 2/3 full, and bake for about 11 to 13 minutes or until the sides of the cakes are firm while the centers are still soft. Set each ramekin on a plate and top with a dollop of java whipped cream.
Java Whipped Cream
8 ounces heavy cream
3 tbsp strong brewed organic coffee
1/2 cup powdered sugar
Pour cream and coffee into a cold bowl. Whip with a mixer until almost stiff. Add sugar and beat until the cream holds peaks.