Molten Chocolate-Espresso Cakes

By brenie_shydee

Ingredients

• Cakes:
• 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:
• 1 cup heavy cream
• 8 ounces chopped bittersweet chocolate

Preparation

Step 1

Cakes:

1.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 (not in) a pan of simmering water, stirring until smooth. Let cool.

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

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

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