Chocolate Lava Cakes with Coffee Custard Sauce

4 SERVINGS
6-1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3 tablespoons unsalted butter
Pinch of salt

4 large egg yolks
4 tablespoons sugar
2 large egg whites

Coffee Custard Sauce (see recipe)
Whipped cream (optional)

Preheat oven to 425 degrees. Butter four 3/4-cup custard cups. Dust with flour; shake out excess. Combine chocolate, butter, and salt in top of double boiler set over simmering water. Stir until chocolate is melted and mixture is smooth. Remove from over water. Cool 10 minutes.

Beat egg yolks and 3 tablespoons sugar in large bowl until thick and light, about 2 minutes. Fold in chocolate mixture. Using electric mixer fitted with clean, dry beaters, beat egg whites and 1 tablespoon sugar in medium bowl until stiff but not dry. Gently fold whites into chocolate mixture in 3 additions. Divide batter among prepared cups.

Place custard cups on baking sheet. Bake until cakes are puffed but still soft in center, about 11 minutes. Transfer baking sheet to rack; cool cakes 1 minute.

Using small knife, cut around sides of cakes to loosen. Place plates on top of cups. invert cakes onto plates; remove cups. Spoon Coffee Custard Sauce around cakes. Top with whipped cream, if desired.


Coffee Custard Sauce

Makes about 1-1/3 cups

3 large egg yolks
1/4 cup sugar
1 cup whipping cream
1 teaspoon instant coffee powder
1-1/2 teaspoons coarsely ground espresso beans

Beat yolks and sugar in medium bowl until thick and light yellow, about 2 minutes. Bring cream to simmer in heavy medium saucepan. Gradually whisk hot cream into yolk mixture. Return mixture to same saucepan. Stir over medium-low heat until sauce thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Strain mixture into clean medium bowl.