Categories: Desserts

Ingredients

• 1/4 lb unsalted butter
• 4 oz plus 1/2 cup Hershey's semisweet chocolate chips, divided
• 1 1/2 oz unsweetened chocolate
• 2 extra-large eggs
• 2 tsp instant coffee powder
• 1 1/2 tsp vanilla extract
• 1/2 cup plus 1 tbsp sugar
• 1/4 cup plus 1 tbsp flour, divided
• 1 tsp baking powder
• 1/4 tsp kosher salt
• 1 pint vanilla ice cream

Directions

1. Preheat oven to 350.

2. Heat the butter, 4 oz of the chocolate chips and the unsweetened chocolate together in a medium heatproof bowl set over simmering water just until the chocolate melts. Remove the bowl from the heat and allow to cool for 15 minutes. In a large bowl, stir together the eggs, coffee powder, vanilla and sugar. Stir the chocolate mixture into the egg mixture and set aside to cool to room temp.

3. In a medium bowl, sift together 1/4 cup of the flour, the baking powder and salt and stir it into the chocolate mixture. Toss the remaining 1/2 cup of chocolate chips and 1 tbsp of the flour together in a medium bowl and stir them into the chocolate mixture. Spoon the mixture into 4 individual cast-iron skillets and place them on a sheet pan. Bake for 22 minutes exactly. Don’t over bake. A toothpick inserted in the center will not come out clean. Serve warm with a scoop of ice cream.

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