Nov 6

Molten Mocha Cakes

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Prep Time 10 minutes Total Time 35 minutes Yield Serves 2 Ingredients 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 Directions 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.) 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. Source: http://www.marthastewart.com/

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