Flourless Chocolate Cake with Raspberry Coulis

Yields 8 Portions

Cakes:
½ lb. Bittersweet Chocolate, chopped
½ lb. Unsalted Butter
1 tsp. Coffee Extract
6 Eggs
3 oz Sugar
Combine chocolate, coffee extract and butter in a bowl and melt in bain marie.
Wisk eggs and sugar in a bowl, then pour the chocolate mixture in and stir until smooth. Sprinkle in flour. Fill 8, 3” buttered ramekins and bake at 375°F for 8-10 minutes. When the cakes are done, unmold and let them cool down on a wire rack
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Ganache:
½ lb. Bittersweet Chocolate, chopped
1 cup Heavy Cream
Boil the cream, pour on top of the chocolate and whip until smooth.
Then completely cover the cakes with the Ganache. Let set for 1 hour.
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Raspberry Coulis:
1 pint Raspberries
½ cup Sugar
½ cup Water
Boil all ingredients, then purée in a food processor.