CHOCOLATE GANACHE CAKES WITH WHITE-COFFEE FOAM

Steps:

• Make coffee foam:
• Toast coffee beans with brown sugar in a 2-quart heavy saucepan over moderately low heat, stirring constantly to evenly toast beans, until sugar is melted and beans are color of almond skins, 12 to 15 minutes.
• Add coconut milk and simmer (mixture will bubble up and steam, and sugar will harden), stirring occasionally, until sugar is dissolved, about 5 minutes. Pour through a sieve into a metal bowl and stir in cream.
• Set metal bowl in a larger bowl of ice and cold water to chill, stirring occasionally.
• Transfer sauce to siphon and screw on top tightly. Unscrew charge holder from head and put in a charger. Reattach charge holder and screw on tightly. Gas will be released into siphon (with a whooshing sound) within a few seconds. Chill filled siphon at least 1 hour to produce a stiffer foam. Remove and discard first charger. (As you unscrew charge holder, you'll hear a brief hissing sound.) If fitting from holder comes out attached to charger, just remove charger and reattach fitting. Screw on second charger and chill at least 15 minutes (longer if a test of foam is not thick enough).
• Make cakes:
• Preheat oven to 400°F. Butter and flour 8 (4-oz) ramekins, knocking out excess flour, and put on a baking sheet.
• Whisk together whole eggs, yolks, and sugar until combined well.
• Melt chocolate and butter in a double boiler or a metal bowl set over a saucepan of simmering water, stirring.
• Remove top of double boiler or bowl from heat and whisk egg mixture into it. Sift flour evenly over chocolate mixture and fold in until just combined.
• Divide among ramekins and bake in middle of oven until cakes begin to puff but centers are not set, 12 to 13 minutes.
• Shake siphon well, about 1 minute. Turn upside down and press lever to fill a bowl with coffee foam.
• Serve cakes in ramekins with coffee foam on the side.