Mini Molten Chocolate Cakes with Mocha Sauce

Name: Mini Molten Chocolate Cakes with Mocha Sauce
Yield: 6
Ingredients: 4 ounces dark or bittersweet chocolate (60-75% cacao), coarsely chopped; 2 tablespoons unsalted butter cut into chunks; 1 tablespoon granulated sugar; 1 1/2 tablespoons light cream; 2 teaspoons instant espresso powder or granules dissolved in 1 tablespoon hot water, divided; 1 tablespoon light corn syrup; 1 large egg; 2 tablespoons canola oil; 1 teaspoon vanilla extract; 1/8 teaspoon salt; 5 tablespoons confectioners' sugar; 3 tablespoons all-purpose flour; 1 tablespoon unsweetened Dutch-process cocoa powder; 1-3 teaspoons very hot water; Tip: No Microwave? Melt chocolate in a double boiler instead: Place chopped chocolate in the top of a double boiler over hot, but not boiling water. Gently stir until the chocolate is almost melted. Remove from the heat and stir until it melts comple

Mini Molten Chocolate Cakes with Mocha Sauce was pinched from <a href="http://www.cooking.com/Recipes-and-More/recipes/mini-molten-chocolate-cakes-with-mocha-sauce-recipe-9756.aspx" target="_blank">www.cooking.com.</a>

"Some molten-cake recipes call for simply underbaking the batter so the middles stay lava-like, but mini cakes get done so quickly it's best to give them a filling that won't set up. These rich, mocha-flavored morsels are guaranteed to stay moist and gooey, owing to a simple mocha ganache in the middle. Serve the cakes with a scoop of low-fat coffee ice cream and garnish with a chocolate-covered espresso bean, if desired. Make Ahead Tip: Prepare through Step 5, cover and refrigerate for up to 2 days. After baking (Step 6), the cakes will keep in the pan, tightly covered with foil, for up to 1 day. The sauce (Step 7) will keep, covered, in the refrigerator for up to 5 days. To serve, reheat the cakes in the covered pan at 350°F for 10-12 minutes. Reheat the sauce in a microwave on Medium for about 20 seconds. | Equipment: 12-cup mini muffin pan..."

INGREDIENTS

•

4 ounces dark or bittersweet chocolate (60-75% cacao), coarsely chopped

•

2 tablespoons unsalted butter cut into chunks

•

1 tablespoon granulated sugar

•

1 1/2 tablespoons light cream

•

2 teaspoons instant espresso powder or granules dissolved in 1 tablespoon hot water, divided

•

1 tablespoon light corn syrup

•

1 large egg

•

2 tablespoons canola oil

•

1 teaspoon vanilla extract

•

1/8 teaspoon salt

•

5 tablespoons confectioners' sugar

•

3 tablespoons all-purpose flour

•

1 tablespoon unsweetened Dutch-process cocoa powder

•

1-3 teaspoons very hot water

•

Tip: No Microwave? Melt chocolate in a double boiler instead: Place chopped chocolate in the top of a double boiler over hot, but not boiling water. Gently stir until the chocolate is almost melted. Remove from the heat and stir until it melts comple

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes