Molten Mocha Chocolate CakeRecipe by Chef Michael Williams

Directions

1.  Preheat the oven to 425° F.
2.  Lightly grease bottom and sides of four ramekins with butter and dust with flour. Shake out the extra flour.
3.  In a double boiler (pot of boiling water with a mixing bowl on top), combine chocolate, butter and salt. Stir until chocolate is completely melted. Remove from heat and set aside chocolate mixture.
4.  In a large mixing bowl, vigorously mix egg yolks with instant coffee and 3 tablespoons of sugar until completely combined. Fold in chocolate mixture.
5.  In a medium mixing bowl, using an electric mixer beat egg whites with remaining 1 tablespoon of sugar until stiff peaks are formed. In batches 1/3 at a time, fold egg whites into the chocolate mixture.
6.  Spoon batter into the prepared ramekins and place on a baking sheet. Bake until cakes are raised but still runny in the middle, approximately 11 minutes.
7.  Cool for a couple minutes. To loosen the cake, carefully use a butter knife and cut around the outside of the cake. Place a plate on top of the ramekin, invert and remove the ramekin.
8.  Top with ice cream, whipping cream or a light dusting of icing sugar.