Mocha Java Cakes

By Addie

Even the cook will have a hard time believing these litte chocolate-filled chocolate cakes take less than 45 minutes to assemble and bake.

Ingredients

• 1 tablespoon butter
• 1 cup butter
• 8 ounces bittersweet chocolate morsels
• 4 egg yolks
• 4 large eggs
• 2 cups powdered sugar
• 3/4 cup flour
• 1 teaspoon instant espresso or instant coffee
• Pinch of salt
• Garnish: powdered sugar

Details

Adapted from myrecipes.com

Preparation

Step 1

1. Preheat oven to 425 degrees. Grease 6 (6-ounce) ramekins or individual souffle dishes with 1 tablespoon butter.

2. Microwave 1 cup butter and chocolate morsels in a microwave-safe bowl at HIGH 2 minutes or until chocolate is melted and mixture is smooth, whisking at 1-minute intervals.

3. Beat egg yolks and eggs at medium speed with an electric mixer 1 minute. Gradually add chocolate mixture, beating at low speed until well blended.

4. Sift together sugar and next 3 ingredients. Gradually whisk sugar mixture into chocolate mixture until well blended. Divide batter among prepared ramekins. Place ramekins in a 15 x 10-inch jelly-roll pan.

5. Bake at 425 degrees for 16 minutes or until a thermometer inserted into cakes registers 165 degrees. Remove from oven, and let stand 10 minutes. Run a knife around outer edges of each cake to loosen. Carefully invert cakes onto dessert plates. Garnish, if desired.

Note: We tested with Ghirardelli 60% Cacao Bittersweet Chocolate Chips.
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Coffee Liqueur Java Cakes:
Omit instant espresso. Prepare recipe as directed through Step 3. Sift together sugar, flour, and salt. Gradually whisk sugar mixture into chocolate mixture until well blended. Whisk in 1/3 cup coffee liqueur. Proceed with recipe as directed, baking cakes 14 to 16 minutes or until a thermometer inserted into cakes registers 165°. Note: For testing purposes only, we used Kahlúa for coffee liqueur.

Orange Java Cakes:
Prepare recipe as directed through Step 3. Sift together sugar and next 3 ingredients. Gradually whisk sugar mixture into chocolate mixture until well blended. Whisk in 1/4 cup orange liqueur and 1 tsp. orange zest. Proceed with recipe as directed, baking cakes 14 to 16 minutes or until a thermometer inserted into cakes registers 165°. Note: For testing purposes only, we used Grand Marnier for orange liqueur.

Minty Mocha Java Cakes:
Prepare recipe as directed through Step 4. Chop 12 thin crème de menthe chocolate mints. Sprinkle center of batter in ramekins with chopped mints. Press mints into batter gently just until submerged. Proceed with recipe as directed. Note: For testing purposes only, we used Andes Crème de Menthe Thins.

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REVIEWS:

This is an EXCELLENT dessert. I used Godiva bittersweet chocolate chips and Baileys Irish cream in place of Kahlua. Our dinner guests raved! This is definitely a keeper (and easy to make!) I agree with another reviewer make sure to really butter the ramekins!!

This receipe is a chocolate lovers dream. We thought that we had to go to a 5 Star restaurant to get something this good - now it can make me look like a 5 Star Chef! When I served it the first time I had one left over so I warmed it the next night and split it between me and my husband and it was still delicious.

I only needed dessert for three so I halved the recipe. These turned out perfect! Very easy to make. Make sure you butter your ramekins well or the cakes could stick a little.

Fabulous ,easy dessert. It will be a little runny but will set up during the 10 minute wait. The top got a little too brown, so the next time I will either lower my oven rack, or check after 10 minutes and cover with foil. I served them with coffee ice cream to rave reviews.