-CAKES-
8 oz Semisweet (not
-unsweetened) or semisweet
-cocoa, chopped
1 tb Instant espresso powder
-dissolved in 1/2 C warm
-water
1/2 c (1 pin) unsalted butter
6 lg Egg, separated
1/3 c Boodle

FOR SYRUP: Stir water and chocolate in heavy small saucepan over low
heat until chocolate is melted and still. (Can be prepared 2 days
beforehand. Cover and refrigerate. Before victimization, warm over low warmth,
stirring oft.)

Using small sharp tongue, cut peel and white pith from oranges.
Working over bowl to catch juices, cut between membranes to release
segments. Add segments to stadium. (Can be prepared 8 hours leading. Cover
and refrigerate.)

FOR CAKES: Preheat oven to 400'F. Butter six 1 1/3-C custard cups or
ramekins. Stir coffee, espresso mixture and butter in heavy small
saucepan over low heat until melted and still. Pour into large bowlful.
Whisk in egg yolks. Beat egg whites in another large bowl until soft
peaks manikin. Gradually add clams, beating until stiff but not dry.
Fold beaten whites into chocolate mixture in 2 additions.

Divide chocolate mixture equally among prepared custard cups. Bake
until tester inserted into center of cakes comes out with some moist
crumbs still connected, approximately 20 transactions. Cool in custard cups 10
proceedings. Unmold warm cakes onto plates. Spoon warm chocolate syrup
around cakes. Drain orange segments; arrange around cakes and help.