MINI MOLTEN CHOCOLATE CAKES

Serves: 6
MINI MOLTEN CHOCOLATE CAKES

MINI MOLTEN CHOCOLATE CAKES

Cook time: 30 MinTotal time: 30 Min

Ingredients

  • 4 tablespoons unsalted butter, at room temperature
  • 1/3 cup granulated sugar
  • 3 large eggs
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 8 ounces bittersweet chocolate, melted
  • 1 tablespoon instant espresso
  • 1 teaspoon vanilla extract or paste

Instructions

  1. Preheat the oven to 400ºF. Brush 6 cups of a standard muffin tin with butter, and dust with sugar, tapping out the excess. Melt the chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth, or use the microwave to melt the chocolate at 50% power in 30-second increments. Let the chocolate cool.
  2. Whisk together the flour, espresso powder, and salt. Using an electric mixer, beat the butter and sugar together until light and fluffy. And the eggs one at a time, mixing until completely incorporated. Add the flour mixture and beat until combined. Beat in the vanilla and melted chocolate.
  3. Spoon the batter into the prepared cups, dividing evenly. Bake until the cakes no longer jiggle when the tin is shaken, about 10 to 11 minutes. Transfer the pan to a wire rack to cool for 10 minutes before turning out the cakes.
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POACHED PEARS WITH WARM CHOCOLATE PEAR SAUCE