Molten Chocolate-Espresso Cakes
Ingredients
- ½ cup butter
- 1 (4-oz) bar bittersweet chocolate, chopped
- 1 cup powdered sugar
- 2 large eggs
- 2 egg yolks
- 6 Tbsp all-purpose flour
- 1 tsp instant espresso powder
- Coffee ice cream (optional)
- Dark chocolate sauce (optional)
- Fresh raspberries (optional)
Instructions
- Preheat oven to 425°F. Combine butter and chocolate in a small saucepan; cook over low heat, stirring occasionally, until chocolate is melted and mixture is smooth. Remove from heat.
- Whisk in powdered sugar until smooth. Add eggs and egg yolks, whisking until smooth. Add flour and espresso powder, whisking until smooth.
- Divide mixture between 2 lightly greased (8-oz) ramekins; place on a baking sheet, and bake 12 minutes or until centers are set.
- Let cool in ramekins 3 minutes.
- Invert cakes onto individual serving plates. If desired, top each serving with ice cream, chocolate sauce, and raspberries. Serve immediately.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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