Ingredients

Cake:

• Chocolate (6 oz. – semi-sweet)

• Cocoa (1 oz.)

• Espresso (1 oz.)

• Flour (¼ cup + 1 tsp.)

• Eggs (2)

• Egg yolks (2)

• Butter (½ + 2 tbsp.)

• Sugar (1/3 cup)

• Brown sugar (1/3 cup)

• Vanilla (½ tsp.)

• Nutmeg (1/8 tsp.)

Whipped Cream:

• Heavy whipping cream (1 cup)

• Mascarpone cheese (1 tbsp.)

• Powdered sugar (1 ½ tbsp.)

• Vanilla (¼ tsp.)

How to Prepare

1. Rub butter around the insides of serving dishes.

2. Add to the buttered dish 1 teaspoon of flour and spread around the inside of that dish. Shake off any access flour.

3. Melt the chocolate, cocoa, butter and espresso in a glass dish over boiling water.

4. While the chocolate mixture is melting, in a mixer, add in the eggs, the 2 egg yolks, sugar, brown sugar vanilla and nutmeg.

5. Remove the chocolate and add it slowly to the egg mixture.

6. Whisk some flour into the batter.

7. Place the batter in the refrigerator for about 30 minutes.

8. Preheat the oven to 425 degrees

9. Place the batter into the flour dusted dishes.

10. Put the dishes in the oven for 15 minutes.

11. While the cakes are baking, make the whipped cream.

12. Put the cream and sugar in a bowl and whisk together.

13. Add in the cheese. When the cheese starts to stiffen, add in the vanilla.

14. Take the cakes out of the oven and carefully flip them onto plates.

15. Wait a few minutes and remove them from the serving dishes.

16. Add the whipped cream on top. Enjoy!