Ingredients
- 120g butter, diced
- 180g very good quality chocolate, finely chopped
- 1 tbsp instant coffee
- 3 egg yolks
- 1 vanilla pod
- 4 tbsp sugar
- 2 pinches of salt
- 3 egg whites
- Extra sugar for the cups
- Whipped cream for serving
- Cocoa powder or grated chocolate for serving
Instructions
- First, preheat a convection oven at 200ºC.
- From the total amount of butter, butter six ovenproof cups generously and sprinkle them with a little sugar.
- Set them aside.
- Melt your chocolate with the rest of the butter and the coffee in a bain-marie.
- In another bowl, beat the egg yolks with 3 tablespoons of sugar and the vanilla either with a whisk or hand mixer until the mixture whitens and thickens.
- Add the melted, lukewarm chocolate.
- Beat the egg whites with the salt using a whisk until soft peaks form. Add the remaining tbsp of sugar and beat vigorously for a few seconds until the meringue thickens.
- Gently fold the meringue into the chocolate mixture. Make sure you don’t mix it for too long, just enough to combine the mixtures.
- Bake for 10 minutes until they puff up, the edges unstick from the side and, the surface sets, but the center remains moist.
- Serve the cups hot with a little thick cream on the surface and a sprinkle of cocoa.
Enjoy!
Source: Argiro Barbarigou
