I don’t know how it works, but these little cakes are firm on the outside with gooey, chocolaty goodness on the inside. Topped with a spoonful of fresh whipped cream or ice cream, this dessert is decadent enough for special occasions but so easy to prepare you can make it any day.


The Cake

  • 4 ounces 60 percent bittersweet chocolate
  • 4 ounces semi-sweet chocolate
  • 10 tablespoons unsalted butter
  • 1/2 teaspoon instant coffee
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1/4 cup flour
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  • 3 large eggs

The Ganache

  • 1/2 cup milk chocolate chips
  • 1/2 cup heavy cream
  • 1 tablespoon instant coffee
  • 4 6-ounce, oven safe custard cups
  • Fresh whipped cream for garnish


  1. Melt the chocolate and butter in a double boiler or a microwave.
  2. If you do this in a microwave the chocolate might not look melted, but you will find that it's soft enough to stir into the melted butter.
  3. Stir in the coffee grounds until everything is well blended. Set aside to cool slightly.
  4. Beat the eggs and yolks, sugar, salt, and vanilla.
  5. Slowly stir in the chocolate mixture. Fold in the flour and stir until blended.
  6. Liberally grease the custard cups so that the cakes can be removed easily once they are done. Divide the batter evenly between the 4 custard cups.
  7. Bake in a pre-heated 425 degree F oven for 13 to 15 minutes.
  8. When done the outside will be set, but the inside will still be soft. Run a knife along the edge of the custard cup to loosen the cake. Invert the cup onto a plate, gently tap the bottom and the cake will drop out.
  9. Repeat with each custard cup.
  10. To make the ganache heat 1/2 cup of heavy cream in a small saucepan. Just as the cream begins to bubble add the chocolate and instant coffee.
  11. Lower the heat and stir until the chocolate is melted and smooth.
  12. Add more cream, one tablespoon at a time if the chocolate becomes too thick.
  13. Drizzle with each cake with ganache, top with whipped cream and serve while still warm.