- 7 Ounces semisweet chocolate
- 7 Ounces (1 cup) butter, melted
- 4 egg yolks
- 4 whole eggs
- 7 Ounces (2 cups) powdered sugar
- 31/2 Ounces (1 cup) cake flour
- 1 Cup California raisins
- 1 (2 tablespoons) Kahlua liqueur
- 1 Tablespoon espresso powder
- 1 Teaspoon coffee extract
Butter and flour eight 4-ounce molds; set aside.
Melt chocolate with butter in top of double boiler over hot not boiling water. Lightly whisk egg yolks and whole eggs together; set aside until warmed to room temperature. Sift powdered sugar and flour together; reserve. Very slowly and carefully, whisk eggs into butter-chocolate mixture. Stir in flour and powdered sugar; mix just until combined. Then, fold in raisins, Kahlua, espresso and coffee extract with a rubber spatula. Divide and pour into prepared molds and chill for 1 hour.
At serving time, preheat oven to 375°F and bake cakes for 12 to 15 minutes until pick inserted in center comes out clean. Invert onto serving plate while still hot and dust with powdered sugar. Serve warm with your favorite ice cream.