Molten Chocolate-Espresso Cakes

By LRay

Once you try these little chocolate gem cakes you'll be making them again and again. The espresso kick is a nice bonus.

Ingredients

• CAKE:
• 4 tablespoons unsalted butter, room temperature, plus more for tin
• 1/3 cup sugar, plus more for tin
• 8 ounces bittersweet chocolate, coarsely chopped
• 1/3 cup all-purpose flour
• 1 tablespoon instant espresso powder
• 1/4 teaspoon coarse salt
• 3 large eggs
• 1 teaspoon pure vanilla extract
• GANACHE GLAZE: (Optional)
• 1 cup heavy cream
• 8 ounces bittersweet chocolate, chopped

Preparation

Step 1

Preheat oven to 400°F.

Brush 6 cups of 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.

In a bowl, whisk together flour, espresso powder and salt. With a mixer on medium-high speed, beat butter and 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.

Spoon batter into prepared cups. Bake until cakes no longer jiggle when tins shaken, 8 to 10 minutes. Let cool on a wire rack 10 minutes before turning out cakes. Spread ganache over tops, if desired, and serve.


GANACHE GLAZE: (Optional)

Pour gently simmered cream over chocolate. Let stand for 5 minutes. Stir until smooth. Let stand until mixture is spoonable, about 15 minutes.