Sunday, November 28, 2010

Molten Mocha Cakes

I made these cakes for my friends and I on my birthday. The recipe below only serves two, so you will have to adjust it for however many people you are making it for. I served it with whipped cream which was yummy, but vanilla ice cream would be great too.

Molten Mocha Cakes

2 tablespoons unsalted butter, plus more for ramekins
1/3 cup confectioners' sugar, plus more for ramekins and serving
2 ounces semisweet chocolate, broken into pieces
1 large egg
1 large egg yolk
1 teaspoon espresso powder
Pinch salt
3 tablespoons all-purpose flour

1. Preheat oven to 400 degrees. 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.)

3. 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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