Molten Chocolate-Espresso Cakes |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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From Martha Stewart Ingredients:
4 tablespoons unsalted butter |
1/3 cup sugar |
3 eggs |
1/3 cup flour |
1/4 teaspoon salt |
8 ounces bittersweet chocolate, melted |
Directions:
1. Preheat oven to 400 degrees.
2. Cream the butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. With the mixer on low speed, beat in flour and salt until just combined.
3. [Option: Add 1 tablespoon instant espresso powder to the mix, for a distinct coffee flavor].
4. Beat in chocolate until just combined. Divide batter evenly among 6 muffin cups.
5. Place muffin tin on a baking sheet; bake just until tops of the cakes no longer jiggle when the pan is lightly shaken, 8 to 10 minutes. Remove from oven; let stand 10 minutes.
6. To serve, turn out cakes, and place on serving plates, bottom sides up. Dust with confectioners' sugar, and serve with whipped cream, if desired.
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