INGREDIENTS

1/2 cup dark chocolate
1/3 cup unsalted butter
4 egg yolks
1/2 cup sugar
2 tablespoons cornstarch
1/2 tsp ground coffee or instant coffee
4 egg whites

INSTRUCTIONS

Preparation time: 15 min
Cooking time: 35 min
Total: 50 min
6 servings

1. Preheat oven to 375 ° F.

2. In a double boiler, melt chocolate and butter. Reserve off the heat in the pan.

3. In a bowl, combine egg yolks, ¼ cup sugar, cornstarch, coffee and whisk until creamy.

4. Pour mixture into melted chocolate.

5. Beat the egg whites until stiff with remaining sugar.

6. Stir gently with a spatula, egg whites into batter.

7. Grease muffin tins, and arrange the cake batter.

8. Bake in center of oven 30-35 minutes.

9. Invert cakes when they are warm.


To incorporate the egg whites until stiff and pour the egg whites in the center of the dough, stir gently with a spatula in the direction of clockwise starting from the center outward and the cake will be nice and moist.