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These luscious chocolate cakes are the perfect ending to a romantic dinner for two.ย For an extra special touch, sometimes I omit the espresso powder and sprinkle liquor over the cakes right after unmolding.ย Whiskey, Cointreau, Frangelico, and Amaretto are all welcome here.
In my experience, the fluted Pyrex cupsย unmold easier than straight-sided ramekins.
Yield: Makes 2 cakes.
Molten Chocolate Cakes
A must for all my chocolate lovers!
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Ingredients
- 1/3 cup (2 ounces) semi-sweet chocolate chips
- 4 tablespoons butter
- 1 egg + 1 egg yolk
- 3 tablespoons sugar
- 1/2 teaspoon instant espresso powder (I like Medaglia DโOro brand)
- 1/4 teaspoon vanilla extract
- 2 tablespoons flour
Instructions
- Preheat the oven to 425ยฐ. Spray two small custard cups liberally with cooking spray.
- Melt butter and chocolate in a double boiler over low heat, or in the microwave using 30-second pulses until the mixture is homogenous. Whisk eggs, sugar, espresso powder and vanilla using an electric hand-held mixer until thick ribbons form, about 3 minutes. If youโre doing this step by hand, use a big wire whisk and donโt stop until the mixture turns a pale yellow and forms ribbons. Fold the flour into this mixture, and then the chocolate. Divide between the two custard cups and bake for 13-14 minutes, until the tops of the cakes look well done. If you under-bake, the center of the cake will pour out the top when unmolding. Let stand for one minute before inverting onto plates. Serve with ice cream or whipped cream.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 403Total Fat: 30gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 246mgSodium: 223mgCarbohydrates: 30gFiber: 1gSugar: 23gProtein: 6g
I have a soy allergy and cannot use 1/3 cup chocolate chips All commercially made chocolate has soy and/or soy lecithin in it. I have not had a chocolate bar for over 18 months. Canned Hersheyโs chocolate sauce however, does not have soy in or I can make my own. Can this be substituted for the chocolate. chips, or can I do something with cocoa? I donโt have the cash or know how to make my own soy-free chocolate chips.
Also, I donโt like espresso. So, is it a necessary texture/recipe ingredient or is it just for flavoring?
Please help. Thank you.
Janan
Hi Janan!
Thanks for writing. I have not tested this recipe without chocolate chips. Chocolate chips have an almost wax-like coating that contributes to the consistency in baked goods. You know how they donโt melt so easily in chocolate chip cookies, but a chocolate bar does? For this reason, I donโt think you could use chocolate sauce in place of chocolate chips in this recipe. I would hate for you to have a complete recipe failure. Iโm wondering if you could use chocolate syrup, but cook the cakes for longer until theyโre all the way done instead of molten? This might address any texture issues. Good luck!
Also, re: espresso. You wonโt really taste the espresso in a baked good, it just enhances the chocolate flavor. Leave it out if you like.
Let me know how the experimenting goes!
I have to admit that I didnโt expect such a simple recipe with so few ingredients to look so perfect and taste so good โ I am happy to say that I was proved very wrong as this recipe is absolutely brilliant!!! Thank you Christina โ I canโt wait to try more of your recipes now!!!
Can I use instant coffee powder if I donโt have instant espresso?
Iโve made this for my husband and I the past couple years for our 5th and now 6th wedding anniversary, both times weโve loved it! We have 2 young kids so Iโll mix it all up during their naptime, then keep it in the fridge until after theyโre in bed and bake them then. It makes for an easy dessert that feels indulgent that we can pull together quickly for a special occasion! So good!