Mexican Chocolate Souffle Cake

Another one of Paul’s favorite dishes is a molten chocolate cake and as Laurie loves to make dessert, his frequent request is for that, no matter what the cuisine. The cinnamon, espresso and vanilla gives this version a Mexican accent.

8 ounces semi-sweet chocolate, chopped
½ C butter, cut into 1 inch pieces
1 ½ tsp instant espresso powder (or the real thing but a bit more)

6 large egg yolks
1/3 C sugar
1 tsp vanilla
1 tsp cinnamon

2 large egg whites

½ C chilled whipping cream

1 C fresh rasberries

Butter 4 ramekins , 4 ½ inches diameter and about 1 inch high sides.

Stir chocolate and butter over low heat until smooth.
Remove from heat and add espresso and salt.
Let cool, stirring occasionally.

Beat egg yolks, all but 1 T sugar, vanilla and cinnamon in large bowl until mixture is pale yellow and thick, about 5 minutes.
Fold ¼ of the chocolate mixture into the chocolate then fold it all together gently.

Beat egg whites in another large bowl until soft peaks form.
Add remaining 1 T sugar and beat until firm peaks form.
Fold into chocolate mixture.
Cover and chill 1 to 4 hours.

Bake at 400 degrees until edges are set and centers are still soft, about 11 minutes.
Cool on racks. Run knife around edges to release and serve with fresh berries and a dollop of whipped cream.

(from Bon Appetit, January 1998)

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