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Monday, May 18, 2015

Molten Chocolate-Espresso Cakes

Active time: 20 min.
Total time: 40 min.
Makes: 6

4          tablespoons unsalted butter, room temperature, plus more for tin
         cup sugar, plus more for tin
8          ounces bittersweet chocolate, coarsely chopped
            cup all-purposed flour
1                    tablespoons instant espresso powder
¼         teaspoon coarse salt
3          large eggs
1          teaspoon pure vanilla extract
1.      Preheat oven to 400º. Brush 6 cups of a standard muffin tin with butter and dust with sugar; tap out excess. Melt chocolate in a heat-proof bowl set over (not in) a pan of simmering water, stirring until smooth. Let cool
2.      In a bowl, whisk together flour, espresso powder, and salt, with a mixer on medium-high speed, beat butter with sugar until light and fluffy. Add eggs, one at a time, mixing until completely incorporated. Add flour mixture; beat until combined. Beat vanilla and chocolate.
3.      Spoon batter into prepared cups. Bake until cakes no longer jiggle when tin is shaken, 8 to 10 minutes. Let cool on a wire rack 10 minutes before turning out cakes.

Source: Martha Steward Living. Feb 2015.

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