Molten Chocolate-Espresso Cakes

The dessert I probably get asked to make most often are my brownies. And now, my coworker (who is 6 months pregnant) is craving them constantly (in addition to her husband who eats the leftovers she brings home).

I am convinced the reason the brownies are so fantastic is because they have coffee in them (and a whole lot of chocolate!). So, when I saw this recipe in my Martha Stewart cookbook, I thought it might work for her next fix.

These are incredibly easy to make – literally take as long as cookies. And what is great about them, is you can make them in advance and serve them for company – just sift powdered sugar on top and add a sprig of mint, melt raspberries and sugar to make a sauce to pour over top, serve with a scoop of ice cream, etc. There are so many options. But no matter how you dress them up, you can guarantee they will be heavenly.

I didn’t eat them right out of the oven (but I bet they were amazing), although once they are room temperature, they have almost a mousse-like filling that will satisfy any sweet tooth.

Enjoy, Chocolate Lovers!

MOLTEN CHOCOLATE-ESPRESSO CAKES
Makes 6

4 tablespoons unsalted butter, room temperature, plus more for muffin tins
1/3 cup granulated sugar, plus more for muffin tins
3 large eggs
1/3 cup all-purpose flour
1/4 teaspoon salt
8 ounces bittersweet chocolate, melted
1 tablespoon instant espresso or coffee powder/crystals
1 teaspoon pure vanilla extract

Preheat oven to 400 degrees. Brush 6 cups of a standard muffin tin with butter, and dust with sugar; tap out excess. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth. Let chocolate cool.

Whisk together flour, espresso/coffee powder, and salt. With an electric mixer on medium-high, beat butter and sugar until light and fluffy. And eggs one at a time, mixing until completely incorporated after each. Add flour mixture, and beat until combined. Beat in vanilla and chocolate.

Spoon batter into prepared cups, dividing evenly. Bake until cakes no longer jiggle when tin is shaken, 8 to 10 minutes. Transfer to a wire rack to cool at least 10 minutes before turning out cakes.

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