Dessert: Molten Mocha Cakes

If you want to double or triple this recipe, just add three minutes or so to the baking time.

Ingredients

2 tbsp. unsalted butter
1/3 c. confectioners' sugar
2 oz. semisweet chocolate
1 large egg
1 large egg yolk
1 tsp. espresso powder
1 pinch salt
3 tbsp. all-purpose flour

Instructions

Preheat oven to 400 degrees F. Butter two 6-ounce ramekins, then dust with sugar. Place butter and chocolate in a microwave-safe bowl. Microwave on high in 20-second increments, stirring after each, until melted. Let cool slightly.
Meanwhile, in a small bowl, whisk together egg, egg yolk, sugar, espresso powder, and salt. Add chocolate mixture; whisk to combine. Add flour, and whisk just until combined (do not overmix). Pour batter into prepared ramekins. (Recipe can be made ahead up to this point.)
Bake until a toothpick inserted 1/2 inch from edge of ramekins comes out clean, and a toothpick inserted in center comes out wet, 10 to 12 minutes (do not overbake). Cool 10 minutes on a wire rack. Run a knife around inside of ramekins to loosen. Invert cakes onto serving plates. Dust with sugar; serve immediately.

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