Best Molten Chocolate Espresso Cakes Recipes

MOLTEN CHOCOLATE-ESPRESSO CAKES

Steps:

• Preheat oven to 400 degrees. Brush 6 cups of a 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 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 in 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. Spread ganache over tops and serve.

MOLTEN CHOCOLATE ESPRESSO CAKES

Steps:

• Heat oven to 450°F. Grease bottoms and sides of 6 (6-oz) custard cups with butter; sprinkle with cocoa. Place on 15x10x1-inch pan.
• In 2-quart saucepan, melt chocolate and 3/4 cup butter over low heat, stirring occasionally. Remove from heat. Stir in espresso powder, vanilla and cinnamon.
• In large bowl, beat eggs and powdered sugar with electric mixer on low speed, scraping bowl occasionally, until blended. Gradually add chocolate mixture, beating on low speed, then gradually add Bisquick mix, beating until blended. Divide batter evenly among custard cups.
• Bake 10 to 12 minutes or until sides are set and centers are still soft (tops will be puffed and slightly cracked). Let stand 3 minutes.
• Serve in cups, or to unmold before serving, run small knife or metal spatula along sides of cakes to loosen. Immediately place heatproof serving plate upside down over each cup; turn plate and cup over and remove cup. Sprinkle with additional powdered sugar, if desired. Serve warm with ice cream.

VALRHONA MOLTEN CHOCOLATE CAKES WITH ESPRESSO CREME ANGLAISE

Steps:

• Thoroughly grease 8, 6-oz aluminium cups. Dust well insides with flour, completely coating entire inner surface. Have all ingredients ready to go before proceeding. Combine finely chopped chocolate and butter in stainless/glass bowl, placing over pot w/inch or two of barely simmering water, stir occasionally. Remove from heat when both are almost melted; stir to melt completely. Cool slightly. S/B just warmer than body temp when added to batter; if cooled too much, set over pot of barely simmering water for a few seconds until it warms slightly. While choc cools, in electric or stand mixer fitted with whip attachment beat eggs and yolks to combine, beat in sugar. Whip at med-high until very thick and pale, about 10 mins. Gradually beat in flour, 1/3 cup at a time, making sure each addition is completely incorporated before adding. Gradually pour choc mixture into batter, stirring continuously. (Wrap damp towel around base of bowl to hold steady while pouring with one, stirring with other. Continue to beat until batter is thick and glossy, about 5 mins. Divide batter among prepared cups. Refrig for 30 mins, then cover each cup w/plastic wrap and chill for at least 4, or up to 24, hours. Oven to 325. About 25 mins before serving, remove cups from refrig. Set tins on heavy baking sheet and place in centre of oven. Bake until edges are set and spring back when touched, but centres are still wobbly and jiggle slightly when cups are moved, about 15 mins. Check cakes often after first 10 mins. Cool cakes in pans for 1 min, then run thin-bladed knife gently around top edges and invert onto plates. Should unmould intact but very delicate; don't force. Ladle Espresso Creme Anglaise onto each plate and serve immediately.