Chocolate Velvet Cake
6 Tbls unsalted butter
9 oz semi sweet chocolate
7 egg yolk
7 egg whites
1/3 cup sugar
Melt the chocolate and butter over a double boiler (or a bowl over a pot of simmering water).
While the chocolate and butter are melting beat egg whites to a soft peak, then gradually add the sugar while beating to form stiff peaks.
Wisk the egg yolks together with the chocolate and butter and then fold in the egg whites.
In a muffin pan pour in the chocolate mixture to about 2/3 full and bake in a preheated 250 degree oven until the sides pull away and but the center is soft (about 45 minutes)
Remove from oven, cool slightly.
White Chocolate and Espresso Sauce
8 oz white chocolate
2 cup heavy cream
1 heaping tbls instant espresso grounds
1 inch piece vanilla bean not split
Place all ingredients in heavy sauce pan and put over the lowest heat possible. Keep on stove until melted until. Wisk to blend all ingredients.
Put warm sauce on a plate and place the velvet cake on top, then enjoy.
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