Ingredients
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Cocoa powder
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5 eggs
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1 cup sugar
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1 cup unsalted butter, softened and cut up (no substitutes)
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⅓ cup Kahlua® or coffee liqueur
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6 ounce good-quality bittersweet chocolate, melted
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1 teaspoon vanilla
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⅓ cup whipping cream
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3 ounce good-quality bittersweet chocolate, chopped
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Unsweetened whipped cream (optional)
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Fresh raspberries, for garnish
Directions
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Preheat oven to 350°F. If you wish to unmold the cakes, grease nine 6-ounce custard cups. Line bottoms of cups with waxed paper. Grease the waxed paper. Dust the inside of the cups with cocoa powder.
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In a large bowl beat eggs and sugar with an electric mixer on medium to high speed for 5 to 7 minutes or until thick. Reduce speed to medium; beat in butter and liqueur until blended. (Batter may look curdled, which is okay.) Beat in 6 ounces melted chocolate and vanilla until well combined. Pour 1/2 cup batter into each cup. Bake 20 to 25 minutes, just until set.
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Cool cakes on a wire rack 30 minutes.
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Meanwhile, for ganache, in a small saucepan bring 1/3 cup whipping cream just to boiling. Remove from heat. Add 3 ounces chopped chocolate (do not stir). Let stand for 5 minutes. Stir until smooth. Cool for 10 minutes.
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Serve cakes warm in the custard cups or gently unmold, keeping upright. Top with unsweetened whipped cream, raspberries, and chocolate ganache, if desired.
Nutrition Facts (per serving)
| 516 | Calories |
| 37g | Fat |
| 42g | Carbs |
| 6g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 9 | |
| Calories 516 | |
| % Daily Value * | |
| Total Fat 37g | 47% |
| Saturated Fat 22g | 110% |
| Cholesterol 171mg | 57% |
| Sodium 47mg | 2% |
| Total Carbohydrate 42g | 15% |
| Total Sugars 37g | |
| Protein 6g | 12% |
| Vitamin C 1.2mg | 1% |
| Calcium 40.4mg | 3% |
| Iron 2.5mg | 14% |
| Potassium 219mg | 5% |
| Folate, total 16.1mcg | |
| Vitamin B-12 0.3mcg | |
| Vitamin B-6 0.1mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.