- 4 (1 ounce) squares HERSHEY®'S Unsweetened Baking Chocolate
- 2 (1 ounce) squares HERSHEY®'S Semi-Sweet Baking Chocolate, broken into pieces
- 1/2 cup butter
- 1 cup granulated sugar
- 4 eggs, separated
- 1/3 cup honey
- 5 tablespoons coffee liqueur, divided
- 1/2 cup MOUNDS® Sweetened Coconut Flakes
- 3/4 cup all-purpose flour
- 3/4 cup whipping cream
- 1 cup HERSHEY®'S Semi-Sweet Chocolate Chips
- Extra coconut and powdered sugar for garnish
- Heat oven to 325 F. Butter eight 3/4-cup ramekins or custard cups.
- Place chocolate pieces in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred. Cool.
- Beat butter and sugar in large mixer bowl until fluffy. Add egg yolks, beat well. Blend in cooled chocolate, honey and 3 tablespoons coffee liqueur. Add coconut and flour; beat until blended.
- Beat egg whites in separate bowl with clean beaters until stiff peaks form. Fold half the egg whites into batter to lighten; fold in remaining egg whites. Divide batter evenly into the prepared ramekins.
- Bake 23 to 25 minutes or until wooden pick inserted into center of cakes has just a few crumbs sticking to it. Remove cakes from oven; cool on wire rack. (Cakes will fall slightly.)
- Heat whipping cream in small saucepan over medium heat until it comes to a simmer. Remove from heat; add chocolate chips and remaining 2 tablespoons coffee liqueur. Stir until chocolate is melted and mixture is smooth.
- To serve, run a small, thin knife around the sides of each ramekin. Invert each cake onto dessert plate; spoon sauce over top. Garnish with coconut and powdered sugar.