Molten Chocolate-Expresso Cakes
- 4 Tbps Unsalted butter, room temperature, plus more for tin
- 1/2 cup sugar, plus more for tin
- 8 oz bittersweet chocolate, coarsely chopped
- 1/3 cup all-purpose flour
- 1 Tbsp. instant expresso powder
- 1/4 tsp. coarse salt
- 3 large eggs
- 1 tsp. pure vanilla
- Ganache glaze (optional)
- 1. Prehead oven to 400u0b0. 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, expresso 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 in vanilla and chocolate.
- 3. Spoon batter into prepared cups. Bake until cakes no longer joggle when tin is shaken, 8 to 10 minutes. Let cool on a wire rack 10 minutes before turning out cakes. Spread ganache over tops and serve.
butter, sugar, bittersweet chocolate, flour, expresso powder, coarse salt, eggs, vanilla, ganache
Taken from www.epicurious.com/recipes/member/views/molten-chocolate-expresso-cakes-53063791 (may not work)