Chocolate Lava Cake with Milk Chocolate Coffee Ganache
- 4 ounces 60 percent bittersweet chocolate
- 4 ounces semi-sweet chocolate
- 10 tablespoons of unsalted butter
- 1/2 teaspoon instant coffee
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1/4 cup flour
- 3 egg yolks
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup milk chocolate chips
- 1/2 cup heavy cream
- 1 tablespoon instant coffee
- four 6-ounce oven safe custard cups
- Fresh whipped cream for garnish
Melt the chocolate and butter in a double boiler or a microwave. If you do this in a microwave the chocolate might not look melted, but you will find that it's soft enough to stir into the melted butter. Stir in the coffee grounds until everything is well blended. Set aside to cool slightly.
Beat the eggs and yolks, sugar, salt, and vanilla. Slowly stir in the chocolate mixture. Fold in the flour and stir until blended.
Liberally grease the custard cups so that the cakes can be removed easily once they are done. Divide the batter evenly between the 4 custard cups.
Bake in a pre-heated 425 degree F oven for 13 to 15 minutes. When done the outside will be set, but the inside will still be soft.
Run a knife along the edge of the custard cup to loosen the cake. Invert the cup onto a plate, gently tap the bottom and the cake will drop out. Repeat with each custard cup.
Drizzle with each cake with ganache, top with whipped cream and serve while still warm.
To make the ganache heat 1/2 cup of heavy cream in a small saucepan. Just as the cream begins to bubble add the chocolate and instant coffee.
Lower the heat and stir until the chocolate is melted and smooth.
Add more cream, one tablespoon at a time if the chocolate becomes too thick.