-courtesy of Piazza Bistro, Oakville
Chocolate Espresso Lava Cake
150 g bittersweet chocolate
100 g semisweet chocolate
150 g butter
½ cup all-purpose flour
1 ½ cups confectioners' sugar
3 large eggs
3 egg yolks
2 tbsp strong espresso
2 tbsp Grand Marnier
Preheat oven to 425°F. Grease six custard cups. Melt the chocolates and butter in a double boiler. Add the flour and sugar to chocolate mixture, stir in the eggs and yolks until smooth. Stir in the espresso and Grand Marnier. Divide the batter evenly amongst the custard cups. Place in the oven and bake for 12 to 14 minutes, the edges should be firm but the center will be runny. Serve warm with a scoop of your favourite gelato.