Little Chocolate Cakes with Whiskey Cream

For the cakes:

1 3/4 ounces of good quality bittersweet chocolate, roughly chopped
3 tablespoons of muscovado sugar (dark brown is fine, too)
3 tablespoons of butter
1 egg

For the whiskey cream:

1/3 cup of heavy whipping cream
1 teaspoon of whiskey
1 tablespoon of sugar

1. Preheat the oven to 350 degrees F and generously butter two 1-cup sized ramekins.
2. Combine the chocolate and sugar in a food processor and process until the mixture is the texture of coarse crumbs.
3. Separate your egg. Add the butter, egg yolk and 2 tablespoons of boiling water to the food processor, mixing until well combined.
4. Place the egg white in a medium bowl. Add a pinch of salt and whisk until white and fluffy.
5. Using a rubber spatula, fold in the chocolate mixture into the egg white mixture and stir until just incorporated.
6. Evenly distribute the batter between the two ramekins. Place them on a baking sheet and bake for about 15 – 20 minutes.
7. While the cakes are cooling, prepare the whiskey cream. In a very cold bowl, combine the whipping cream, sugar and whiskey. Whisk vigorously for about a minute or two, until the cream is light and fluffy and holds soft peaks.
8. Place a dollop or two of the whiskey cream atop each cake and serve.