MOLTEN COFFEE TRUFFLE CAKES WITH VANILLA CRÉME ANGLAISE

Method

1. Lightly butter the insides of 8 4-ounce custard cups or aluminum tins, sprinkle with sugar to coat, and tap out excess.

2. 2. In a double boiler, melt the chocolate, butter, and ground espresso, stirring often, until smooth. Remove from heat. Measure 6 tablespoons of the chocolate and butter mixture into a small shallow bowl and add the milk. Stir to blend completely. Place in the freezer while preparing the rest of the recipe. Stir the cocoa and egg yolks into the remaining chocolate-butter mixture.

3. Whip the egg whites with the cream of tartar until soft peaks form. Gradually beat the sugar until the peaks are stiff and glossy, but not dry. Fold about one quarter of the egg whites into the cocoa mixture, and then fold in the remaining whites. Spoon the batter into the cups, filling them half full. Set the remaining batter aside.

4. Remove the firm chocolate-butter mixture from the freezer, using a spoon, scrape up the mixture and roll into truffle-like balls. Embed a truffle into the center of each cup, top with equal amounts of the remaining batter and level the tops. Place the cups on a baking sheet. Cover cups with plastic wrap and refrigerate for at least 3 hours. (The cakes can be prepared to this point up to 3 days ahead, covered and refrigerated.)

5. Position a rack in the lower third of the oven, and preheat to 400°F.

6. Bake until the cakes are puffed and cracked, and a toothpick inserted in the center comes out gooey, indicating that the truffle is melted, about 8 - 12 minutes. Let the cakes cool for 3 minutes.

7. Run a thin knife around the inside of each cup to release the cake. Invert a cup in the center of a dessert plate to unmold cake. Top with Vanilla-Coffee Crème Anglaise.

Yields 8 portions