Mini Chocolate Cakes

By maredan

Ingredients

• Cakes
• 10 1/2 * 10 1/2 tablespoons unsalted butter, cut into cubes, plus more for greasing pans
• 3 1/2 * 3 1/2 tablespoons unbleached all-purpose flour plus more for dusting
• 5 1/2 * 5 1/2 ounces fine quality bittersweet chocolate (not unsweetened), coarsely chopped
• 1/4 * 1/4 cup plus 3 tablespoons sugar
• 4 * 4 large egg yolks
• 3 1/2 * 3 1/2 tablespoons corn starch
• 1 * 1 large egg white
• Sauce and Cream
• 1 * 1 cup plus 2 tablespoons whole milk
• 3 1/2 * 3 1/2 ounces fine quality semisweet chocolate
• 1 1/4 * 1 1/4 ounces (2 1/2 tablespoons) brewed espresso (from espresso machine or instant)
• 3/4 * 3/4 cup heavy cream

Details

Servings 4

Preparation

Step 1

Instructions


Special equipment: 1 standard 12-cup muffin pan or 8 (2¾-inch) scalloped tart pans.

For Cakes: Heat oven to 350º with rack in middle. Generously butter and flour 8 muffin cups or 8 (2¾-inch) scalloped tart pans.

In a metal bowl set over a pan of barely simmering water, melt chocolate and butter, whisking until smooth. Remove bowl from heat and vigorously whisk in sugar, egg yolks, flour and corn starch, 1 at a time, whisking well after each addition (batter may appear broken). Beat egg white to stiff peaks; fold into batter until fully incorporated (batter will be thick). Divide batter among 8 muffin cups or tart pans.

Put muffin pan or tart pans on a baking sheet. Bake cakes until tops are mostly dry and edges bounce back to light touch, 18 to 20 minutes. Transfer pans to wire rack to cool completely, then turn out cakes.

For Sauce and Cream: In a medium saucepan, combine milk and chocolate. Heat over medium heat, whisking, until chocolate is melted and sauce is combined, then whisk in espresso; remove from heat.

In a bowl, beat cream to soft peaks. Divide cakes among shallow serving bowls. Ladle sauce into bowls. Top with whipped cream and serve immediately.