Makes 6 servings
Butter and sugar for 6 brioche molds
5 eggs plus 3 egg yolks
1/4 cup sugar
8 ounces Valhrona bittersweet chocolate (Caraibe-see Note)
2 tablespoons strong brewed coffee
6 ounces (3/4 stick) sweet (unsalted) butte
3/4 cup sifted pastry flour
CHOCOLATE SAUCE
3/4 cup heavy (whipping) cream
2 tablespoons sweet butter
6 ounces Valhrona chocolate, coarsely chopped
1 teaspoon vanilla or Myers dark rum
Valhrona chocolate is dark, rich and not too sweet. If not available, use any excellent bittersweet chocolate.
Preheat oven to 375 F. Butter 6 (4-ounce) brioche molds (or other molds about 1 inch high) heavily and sprinkle with sugar; set aside. In the top of a double boiler, melt together the chocolate, cut in small pieces, and butter.
In a mixer, beat together whole eggs, egg yolks, and sugar until light and lemon-colored. Add and mix in the coffee, followed by the chocolate/butter mixture and sifted pastry flour. Pour the batter into the prepared molds, filling them within 1/8 inch of the top. (These may now be left at room temperature for up to 3 hours or refrigerated for up to 48 hours.)
To make the Chocolate Sauce, heat the cream just to a boil and pour over the chocolate pieces. Add butter and vanilla or rum; stir until smooth. Use while warm; if sauce should cool, reheat over simmering water or in a microwave oven on low heat, taking care not to overheat or it will separate.
Just before serving, place the cakes in preheated oven and bake for 8 minutes until set around the edges – center of cakes should be runny. Turn out of molds immediately onto serving plates. Top with chocolate sauce and serve warm with ice cream.