Molten Mocha Cakes

By carabara14

If you want to double or triple this recipe, just add three minutes or so to the baking time.

Ingredients

• 2 tablespoons unsalted butter, plus more for ramekins
• 1/3 cup confectioners' sugar, plus more for ramekins and serving
• 2 ounces semisweet chocolate, broken into pieces
• 1 large egg
• 1 large egg yolk
• 1 teaspoon espresso powder
• Pinch salt
• 3 tablespoons all-purpose flour

Details

Servings 2
Adapted from marthastewart.com

Preparation

Step 1

Directions

Preheat oven to 400 degrees. Butter two 6-ounce ramekins, then dust with sugar. Place butter and chocolate in a microwave-safe bowl. Microwave on high in 20-second increments, stirring after each, until melted. Let cool slightly.

Meanwhile, in a small bowl, whisk together egg, egg yolk, sugar, espresso powder, and salt. Add chocolate mixture; whisk to combine. Add flour, and whisk just until combined (do not overmix). Pour batter into prepared ramekins. (Recipe can be made ahead up to this point.)

Bake until a toothpick inserted 1/2 inch from edge of ramekins comes out clean, and a toothpick inserted in center comes out wet, 10 to 12 minutes (do not overbake). Cool 10 minutes on a wire rack. Run a knife around inside of ramekins to loosen. Invert cakes onto serving plates. Dust with sugar; serve immediately.

From Everyday Food,

January 2007