My family is coming over this evening to celebrate my mom’s birthday. When I talked to her the other day about dinner, she said she really wanted molten chocolate cakes. Perfect for my first post… one of my all time favorite chocolate desserts.
I found this recipe a couple years back, and everyone I make it for absolutely loves it. There are a ton of recipes out there for molten chocolate cakes, but I like the fact that this one has espresso powder in it. I’m not a coffee drinker- I actually don’t like anything coffee flavored- but the espresso adds extra depth to the chocolate.
There are two tricks to making these cakes. First, you have to have patience when making the batter. It is really important to beat the batter long enough to incorporate enough air into the eggs and sugar. It is better to err on the side of caution with this recipe since there is no leavening agent in it. Second, as many know, the timing of the baking is crucial. Not enough time and the cakes will collapse into a gooey pile of hot fudge. Too much time and you will be eating brownie sundaes.
You may need to make the recipe once or twice before you figure out the correct timing with your oven. I have generally found they are done when the cakes have risen above the rim of the ramekin and appear dry on the top with a slightly sunken middle.
The original recipe serves the cakes with a black cherry sauce, however, I prefer to serve with ice cream. I hope you enjoy this recipe as much as I do!
Molten Chocolate Cakes
4 oz. Bittersweet Chocolate
4 oz. Semisweet Chocolate
3/4 Cup Unsalted Butter
1/2 Cup Sugar
1/4 Cup Flour
1 T Cocoa Powder
2 t Vanilla Extract
1 t Instant Espresso Powder
1/2 t Salt
Preheat the oven to 375 degrees. Generously grease six ramekins.
In a saucepan over low heat, melt the butter and chocolate. Once melted, remove from the heat and let cool to room temperature.
In a large mixing bowl, beat the eggs and sugar until at the ribbon stage (about seven minutes). Add the flour, cocoa powder, vanilla, and salt and mix until blended. Add the cooled chocolate mixture and beat for another five minutes.
Scoop the batter into the ramekins (approximately 3/4 cup). Place on a baking sheet and bake in the oven for 15-17 minutes or until puffed and mostly dry on top. Remove cakes from the oven and let sit for 3 minutes. Unmold and invert onto a plate.