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Molten Chocolate Espresso Cakes

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Serves: 6

Prep time: 20 minutes

Total time: 40 minutes 


4        tablespoons unsalted butter, room temperature, plus more for tin

       cup sugar, plus more for tin

¼       ounces bittersweet chocolate, coarsely chopped

       cup all-purposed flour

1        tablespoon instant espresso powder

¼       teaspoon coarse salt

3        large eggs

1        teaspoon pure vanilla extract

Preheat oven to 400º. Brush 6 cups of a standard muffin tin with butter and dust with sugar; tap out excess. Melt chocolate in a heat-proof bowl set over (not in) a pan of simmering water, stirring until smooth. Let cool.

In a bowl, whisk together flour, espresso powder, and salt, with a mixer on medium-high speed, beat butter with sugar until light and fluffy. Add eggs, one at a time, mixing until completely incorporated. Add flour mixture; beat until combined. Beat vanilla and chocolate.

Spoon batter into prepared cups. Bake until cakes no longer jiggle when tin is shaken, 8 to 10 minutes. Let cool on a wire rack 10 minutes before turning out cakes.

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