1/2 teaspoons instant espresso
2 tablespoons hot water
2 tablespoons rum
7 ounces semi-sweet chocolate 1 ounce unsweetened chocolate
3 large eggs
1/4 cup sugar
1/2 cup whip cream
1 1/2 teaspoons vanilla Whipped cream
Preheat oven to 350 degrees.
In a double boiler over low heat, melt the coffee, water, rum and chocolate. Remove from heat.
Beat the eggs and sugar together until they triple in volume. Set aside.
Whip the whipped cream and vanilla together until it forms soft peaks.
Beat the chocolate mixture, fold in the egg mixture and then fold in the whipped cream.
Spoon the batter into 6 individual ramekins. Set ramekins into a pan filled with water an inch deep. Bake for 30 minutes.
Serve warm and garnish with a dollop of whip cream and chocolate shavings.