MINI MOLTEN CHOCOLATE CAKES
Serves: 6
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
- 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.
- 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.
- 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.
Jamie Gwen
Jamie is a Culinary Institute of America and Le Cordon Bleu Graduate, a Syndicated Radio Host, Certified Sommelier, Public Speaker and 7-Time Cookbook Author.
To support restaurants, I re-released my digital cookbook at $5.99 and will donate all proceeds from the sale of the book to the Covid-19 Emergency Relief Fund, set-up by the Restaurant Workers’ Community Foundation.