Instructions

For Cakes:

1. Melt chocolate and butter in double boiler, add espresso powder.
2. In a separate bowl whisk eggs, yolks, sugar and salt.
3. Slowly add choc mixture to egg mixture and add the flour.
4. Butter and flour 4oz ramekins(5) and fill 3/4 of the way with choc mixture.
5. Refrigerate ramekins for 1-2 hours….very important.
6. Preheat oven to 350 degrees.
7. Remove ramekins from refrigerator and tap lightly on counter to release air bubbles.
8. Bake in oven for 12-15 minutes. The edges should be cooked with a gooey center. Do not over cook.
9. Let cool 1 minute and remove from ramekins. Serve with vanilla bean ice cream.

For Ice Cream:

1. Mix all ice cream ingredients in a large bowl and set in freezer for 10 minutes.
2. Process the mixture according the ice cream machines instructions.