New This Month

Molten Chocolate-Espresso Cakes

Recipe photo courtesy of Yuki Sugiura

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.

Source: Martha Stewart Living, February 2015
Total Time Prep Yield



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How would you rate this recipe?
  • miriamhidary
    4 APR, 2018
    I loved this recipe... anyone know what I can substitute for flour, and if I can make this in a large cake?
  • micharm
    16 FEB, 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.
  • Bismark30
    15 FEB, 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!

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