Back to Molten Chocolate-Espresso Cakes
All Reviews for Molten Chocolate-Espresso Cakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Molten Chocolate-Espresso Cakes
Credit:
Yuki Sugiura
Recipe Summary
prep: 20 mins
total: 40 mins
Yield: Makes 6
Ingredients
Ingredient Checklist
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 glaze (optional)
Gallery
Molten Chocolate-Espresso Cakes
Credit:
Yuki Sugiura
Recipe Summary
prep: 20 mins
total: 40 mins
Yield: Makes 6
Gallery
Molten Chocolate-Espresso Cakes
Credit:
Yuki Sugiura
Molten Chocolate-Espresso Cakes
Credit:
Yuki Sugiura
Molten Chocolate-Espresso Cakes
Recipe Summary
prep: 20 mins
total: 40 mins
Yield: Makes 6
Recipe Summary
prep: 20 mins
total: 40 mins
Yield: Makes 6
prep: 20 mins
total: 40 mins
prep:
20 mins
total:
40 mins
Yield: Makes 6
Makes 6
Ingredients
Ingredients
- 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 glaze (optional)
Directions
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.
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.
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.
Reviews (3)
Add Rating & Review
102 Ratings
5 star values:
25
4 star values:
27
3 star values:
34
2 star values:
10
1 star values:
6
Reviews (3)
Add Rating & Review
102 Ratings
5 star values:
25
4 star values:
27
3 star values:
34
2 star values:
10
1 star values:
6
Add Rating & Review
102 Ratings
5 star values:
25
4 star values:
27
3 star values:
34
2 star values:
10
1 star values:
6
102 Ratings
5 star values:
25
4 star values:
27
3 star values:
34
2 star values:
10
1 star values:
6
102 Ratings
5 star values:
25
4 star values:
27
3 star values:
34
2 star values:
10
1 star values:
6
- 5 star values:
- 25
- 4 star values:
- 27
- 3 star values:
- 34
- 2 star values:
- 10
- 1 star values:
- 6
Martha Stewart Member
Rating: 5 stars
04/04/2018
I loved this recipe... anyone know what I can substitute for flour, and if I can make this in a large cake?
Martha Stewart Member
Rating: 5 stars
02/16/2015
These are delicious! Very rich! I am just wondering if they could be made in a mini-muffin tin for a gathering? Any ideas on cooking time? Thanks.
Martha Stewart Member
Rating: 5 stars
02/15/2015
I made this cupcake recipe for Valentine's Day. These were perfect for a romantic night in. Not too complicated, or time consuming; plus there were only 6 so I didn't have cupcakes hanging around for days. Enjoy!
I followed the recipe for the cupcakes exactly and they came out perfectly. For the topping I used 1/4 cup of heavy whipping cream with three ounces of bittersweet chocolate and it was perfect. I served these with some locally produced vanilla ice cream and they were fantastic!
Martha Stewart Member
Rating: 5 stars
04/04/2018
I loved this recipe... anyone know what I can substitute for flour, and if I can make this in a large cake?
Rating: 5 stars
Rating: 5 stars
02/16/2015
These are delicious! Very rich! I am just wondering if they could be made in a mini-muffin tin for a gathering? Any ideas on cooking time? Thanks.
Rating: 5 stars
02/15/2015
I made this cupcake recipe for Valentine's Day. These were perfect for a romantic night in. Not too complicated, or time consuming; plus there were only 6 so I didn't have cupcakes hanging around for days. Enjoy!
I followed the recipe for the cupcakes exactly and they came out perfectly. For the topping I used 1/4 cup of heavy whipping cream with three ounces of bittersweet chocolate and it was perfect. I served these with some locally produced vanilla ice cream and they were fantastic!
All Reviews for Molten Chocolate-Espresso Cakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Molten Chocolate-Espresso Cakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
