molten chocolate-espresso cakes

That's right- chocolate and espresso and molten. Winner. This is another Martha's Dinners at Home recipe. I made it because company was coming and well, my mom and I got a cake dome for $12. Yes. I love the outlets. Of course, something had to go in said dome so instead of a cake, I decided to make these.

Although they were delicious, this concept of putting them in cupcake tins was not such a "good thing" Martha. I mean really. How is one to get them out without them oozing everywhere? I'd say put them in a ramekin- or if this way is easier, take them out, throw them in a bowl with ice cream, and tell your company not to complain about the lack of presentation.

Ingredients- Makes 6
  • 4 T. (1/2 stick) unsalted butter
  • 1/3 cup sugar
  • 8 ounces semi sweet chocolate (they called for bittersweet)
  • 1/3 cup All-purpose flour
  • 1 T instant coffee (or espresso powder if you can find it)
  • 1/4 tsp. salt
  • 3 large eggs
  • 1 tsp. pure vanilla
Preheat oven to 400. Rub 6 cupcake cups with butter, then sprinkle with sugar. Melt chocolate in a double boiler- and set aside to cool. The trick here is you don't want the chocolate hot going in with the eggs- we wouldnt want to scramble any eggs now would we?!

Whisk together flour, coffee powder, and salt. Beat butter and sugar until light and fluffy. Add eggs, one at a time, mixing until incorporated. Add flour mixture, and beat until combined. Beat in vanilla and chocolate.

Spoon batter into prepared cups. Bake until cakes no longer jiggle when tin is shaken- 8-10 minutes. Transfer to a wire rack and let cool before turning out. We let them cool for awhile and only got one out. Then- it was fend for yourself and enjoy. Nooo... those that weren't eatten were left in the tin and the next day turned out and it worked! To serve we just nuked them for 30 seconds til warm, and they were enjoyed with a little vanilla ice cream. Enjoy!

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