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Warm Chocolate Puddle Cakes

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Recipe type: Dessert
Prep Time: 0:15
Cook Time: 0:30
Cuisine: 6
Ingredients

6 Tbsp. unsalted butter
8 oz. semisweet chocolate, chopped
2 large eggs
2 large egg yolks
1⁄3 C. sugar, plus additional sugar
1 Tbsp. coffee liqueur, plus additional liqueur
1⁄3 C. all-purpose flour
1⁄2 C. heavy cream

Instructions

Preheat the oven to 400°F. Heavily butter and lightly flour six 4-6 oz. ramekins. Knock out the excess flour.

In a double boiler over simmering water, melt the butter and chocolate. Remove from the heat and set aside.

In a large bowl, whisk together the eggs, egg yolks, and the 1⁄3 C. sugar. Stir in the 1 Tbsp. coffee liqueur. Whisk in the chocolate mixture, then fold in the flour. Divide the batter evenly among the ramekins. Place the ramekins on a baking sheet and bake until firm at the edges and glossy and barely set in the center, 9 to 11 minutes. Remove from the oven and let cool for 10 minutes in the pan.

In a deep bowl, beat the cream until soft peaks form. Add additional sugar and coffee liqueur to taste.

Run a sharp knife around the edges of the cakes to loosen them. Invert each cake onto one of 6 small plates and top each with a dollop of the whipped cream.

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