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Molten Chocolate-Espresso Cakes Recipe

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This recipe for Molten Chocolate-Espresso Cakes is from Taste of Bridge, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 T. (1/2 stick) unsalted butter, room temperature, plus more for tin
1/3 cup sugar, plus more for tin
8 ounces bittersweet chocolate, coarsely chopped
1/3 cup all-purpose flour
1 T. instant espresso powder
1/4 t. salt
3 large eggs
1 t. pure vanilla extract
Directions:
Directions:
Serves 6 Preparation time: 30 minutes
Preheat oven to 400º. Brush 6 standard muffin tin with butter, and dust with sugar; tap out excess. Melt chocolate in a heatproof bowl set over (not in) a pan of simmering water, stirring until smooth. Let chocolate cool.
Whisk together flour, espresso powder, and salt. With an electric mixer on medium-high, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing until completely incorporated after each. Add flour mixture, and beat until combined. Beat in vanilla and chocolate.
Spoon batter into prepared cups, dividing evenly. Bake until cakes no longer jiggle when tin is shaken, 8 to 10 minutes. Transfer to a wire rack to cool at least 10 minutes before turning out cakes.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Easy and yummy cakes that are served with vanilla bean ice cream and fresh raspberries on top.

 

 

 

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