Ingredients:
- 50 g dark chocolate
- 75 ml double cream
- 100 ml milk
- 2 tbs milk
- 4 tbs sugar
- 1 tsp instant coffee
- 2 egg yolks
- 1 whole egg
Preparation:
In a double boiler, melt the chocolate. In another saucepan, heat the cream, 100ml of milk, and half the sugar until just boiling. In a little bowl, dissolve the coffee crystals in the 2 tbs of milk. Mix the coffee and chocolate into the milk mixture.Beat the egg yolks with the whole egg and the last 2 tbs of sugar. Add the chocolate mixture and whisk thoroughly. Pour into ramekin dishes (3) and set in a pan of water. Cover with foil and bake for 20-25 minutes at 325F. Remove, uncover and let cool. Chill overnight and then serve with whipped cream.
