Molten Chocolate-Espresso Cakes

Name: Molten Chocolate-Espresso Cakes
Prep time: 20 min
Total time: 40 min
Ingredients: 4 tablespoons unsalted butter, room temperature, plus more for tin; 0.333 cup sugar, plus more for tin; 8 ounces bittersweet chocolate, coarsely chopped; 0.333 cup all-purpose flour; 1 tablespoon instant espresso powder; 0.25 teaspoon coarse salt; 3 large eggs; 1 teaspoon pure vanilla extract; Ganache glaze (optional)

3.5

(102)

3 Reviews

By

Martha Stewart Editors

Updated on July 23, 2020

ed-b-molten-chocolate-cake-frosted-cutting-board-411-d111666.jpg — Photo: Yuki Sugiura

Prep Time:

20 mins

Total Time:

40 mins

Yield:

6

These little cakes are our new go-to dessert, for so many reasons. They're fast and easy (though they don't look it), and they're great for company or just whenever you need a chocolate fix (pretty much every afternoon). Serve them plain, or topped with a bit of ganache and a sprinkling of pistachios or (our favorite) flaky sea salt.

Ingredients

4 tablespoons unsalted butter, room temperature, plus more for tin
⅓ cup sugar, plus more for tin
8 ounces bittersweet chocolate, coarsely chopped
⅓ cup all-purpose flour
1 tablespoon instant espresso powder
¼ 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.