Chocolate Molten Cakes

Name: Chocolate Molten Cakes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 6 oz bittersweet baking chocolate; 10 Tbsp unsalted butter; 1 1/2 c powdered sugar; 1/2 c flour; 3 whole eggs; 3 egg yolks; 1 tsp vanilla; 1 tsp espresso powder (optional, but well worth it); *see end of directions for notes on espresso powder

By Kathleen Taylor
@MeanJean6613

Everyone loves these cakes! They are the bomb for a chocolate lover. Don't overbake them! It's very easy to prepare the batter a day ahead of time when having guests over. Then just pop the cakes in the oven a half an hour before you plan to serve them.

Blue Ribbon Recipe

These moist, sinfully rich chocolate cakes are, well, awesome. I think there was a typo when Kathleen said a serving was 1/2 the cake. There's no way I could eat just a half of these delicious dolls! They make for a wonderful presentation - whether it be a casual night in or a formal party menu. Enjoy! The Test Kitchen

Rating:

★★★★★ 20 votes5

Comments:

126 Comments

Serves:

Prep:

30 Min

Cook:

15 Min

Method:

Bake

Ingredients

6 oz

bittersweet baking chocolate
10 Tbsp

unsalted butter
1 1/2 c

powdered sugar
1/2 c

flour
3

whole eggs
3

egg yolks
1 tsp

vanilla
1 tsp

espresso powder (optional, but well worth it)
·

*see end of directions for notes on espresso powder
Add Ingredients to Grocery List

How to Make Chocolate Molten Cakes

Step-by-Step

Preheat oven to 425. Grease 6 (6 oz.) custard cups, dust with cocoa powder; place on baking sheet.
Melt chocolate and butter (either in the microwave, or on the stove) until butter is melted. Stir with wire whisk until chocolate is melted. (If doing this in the microwave, do not over heat the chocolate.) Add the vanilla.
Add powdered sugar, flour, and espresso powder; mix well.
Add whole eggs and egg yolks; beat until well blended. Divide batter evenly into custard cups.
Bake 14-15 minutes or until cakes are firm around the edges but soft in the center. Let stand 1 minute. Run knife around cakes to loosen. Carefully invert cakes onto dessert dish. Sprinkle lightly with powdered sugar and garnish with whipped cream or ice cream and raspberries or bananas!

Makes 12 servings, 1/2 cake each.

NOTE: Batter can be prepared up to a day in advance. Pour batter into custard cups, cover with plastic wrap, and refrigerate. When ready to serve, uncover and bake as directed. Serve immediately.

ESPRESSO POWDER: Espresso powder is used quite frequently in many cooking recipes especially those containing chocolate. Instant espresso powder is available from Italian food stores and of course many supermarkets are now starting to stock this product also.

If you are unable to get instant espresso powder and a recipe you are contemplating calls for this ingredient, it is worth noting that you can substitute espresso powder with 1 to 1 ½ teaspoons of regular instant coffee, preferably dark roasted. The regular instant coffee that is used as a substitute for espresso powder will give the same cooking results as the espresso powder and the only difference that you will find is that the coffee won't give off the deep roasted flavor that the espresso does.

When using instant coffee as a substitute for espresso powder you should try to use coffee powder. This is mainly due to the fact that many instant espresso powders are quite fine and mix very easily whereas many of the instant brands of coffee are quite chunky and granular and a much harder to mix. One way to avoid this is to mix the coffee with boiling water first.

You can also omit the Espresso Powder as well. These cakes will still turn out FANTASTIC.