Flourless Chocolate Cake
1 stick plus 2 tablespoons butter
¼ cup sugar
1 1/3 cups semisweet chocolate chips
3 tablespoons coffee
½ teaspoon vanilla
¼ teaspoon salt
powdered sugar for dusting
Grease 6 half-cup ramekins with the 2 tablespoons butter and sprinkle the inside of each one with 1 teaspoon of the sugar. Place ramekins in a 9×13 baking dish.
In a microwave-safe bowl, combine the chocolate chips, stick of butter, and coffee. Microwave for 90 seconds and then stir until smooth and creamy.
In a mixer combine the eggs, remaining sugar, vanilla, and salt. Mix until frothy and almost doubled in volume, about 5 minutes. Fold 1/3 of this mixture into the chocolate. Repeat 2 more times, until all the egg mixture has been folded into the chocolate.
Portion the batter into the 6 ramekins. Add enough water to the pan to come up halfway on the sides of the ramekins. Bake about 20 minutes. The edges will just be setting and the cake will have risen slightly. Cool slightly and the loosen the edges with a dull knife. Invert each cake onto a plate and then flip back over so the top is facing upwards. Cover and refrigerate.
Just before serving, sprinkle with powdered sugar.