Recipe | Molten Mocha Cakes

My dear friend Melissa asked me if I have ever made a chocolate souffle. While the answer to that is NO,  it did reminded me of a chocolate molten cake I made a few years ago for Valentines Day using this Martha Stewart recipe.   I thought this was a perfect time to share this recipe because it is yummy, easy to make, and it only serves two which is perfect for a Valentines dinner at home!   I have even made it with a peanut butter version because my husband, like most men, looooove their peanut butter. Next time I make I will have to get a picture of the middle of the cake because it is full of warm, chocolate lava.

 

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Ingredients

Serves 2

• 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

Directions

1. 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.
2. 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.)
3. 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.

 

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