Mini Flourless Chocolate Cakes

• 4 ounces bittersweet chocolate I used Ghirardelli
• 1 stick unsalted butter
• 2/3 cup sugar
• 2 teaspoons vanilla
• 1 1/2 teaspoons instant coffee
• 3 eggs
• 1/2 cup unsweetened cocoa powder measured into a sifter, ready to sift

1. Heat the oven to 375, and lightly spray mini-muffin tins with cooking oil (the recipe should make about 24).
2. In a large, microwave-safe bowl, crack the bittersweet chocolate into chunks, and add the stick of butter.
3. Microwave for 30 seconds and stir, repeating until the mixture is smooth, in shorter increments as it smooths out. Stirring the hot mixture will melt chunks, so take your time stirring and don't over-microwave it.
4. Whisk in the sugar, vanilla, and coffee.
5. Whisk in the eggs until smooth and incorporated.
6. Finally, sift in the cocoa, and whisk until smooth.
7. Divide the batter into the muffin tins, using a small cookie scoop.
8. Bake until the cakes rise and are slightly firm to the touch. This should be between 8 and 12 minutes. They may fall back in when you are done baking - no worries! That's what flourless chocolate cakes do.
9. Cool for a few minutes in the pan and then invert the pan and tap the bottom to empty it. Finish cooling the minis on a wire rack.

chocolate i, butter, sugar, vanilla, coffee, eggs, cocoa

Taken from www.yummly.com/recipe/Mini-Flourless-Chocolate-Cakes-1115514 (may not work)