Mini Chocolate Espresso Cakes

Preparation

Baking Directions:

Preheat oven to 350 degrees F.

Butter and flour 6 to 8 4-ounce soufflé ramekins.

In a small bowl, sift together flour, sugar, salt and espresso powder.

Reserve.

Combine butter and chocolate over a double boiler and melt.

Remove from heat.

Allow to cool slightly, approximately 8-10 minutes.

Whisk in eggs, vanilla extract and sifted dry ingredients.

Using a rubber spatula, fold in chocolate chips.

Portion mixture into ramekins, filling each one about two thirds full.

Bake in preheated oven for 15 minutes or until the centers are set.

When done, remove from oven and allow to cool slightly in ramekin.

To serve, invert directly onto a plate and dust with powdered sugar or cocoa powder.

(See below for plating instructions.)

If you have baked cakes ahead of time, you may reheat the cakes in the microwave for 30 seconds before serving.

For the Chantilly cream: Combine cream, sugar and vanilla bean (which has been split with a paring knife and, using the back of the blade, had the inside of the bean scraped) in a large, shallow stainless-steel mixing bowl.

Whip with a whisk until medium peaks form.

Store in refrigerator until ready to serve.

Note that the whipped cream might need to be rewhipped just before plating the dessert.

Serving Directions:

Assembly On a white plate, invert the warm cake onto the plate.

Dust the top of the cake with powdered sugar or cocoa powder.

Spoon approximately 6-8 raspberries on top or around the cake and finish with Chantilly cream.