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These delicious chocolate-coffee cakes do not take long to make and are the perfect ending to a romantic meal.

Source: Everyday Food, January/February 2007
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

If you want to double or triple this recipe, just add 3 minutes or so to the baking time.

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148
  • qbwalkden
    16 FEB, 2013
    This was fantastic :) I did not have chocolate squares so I melted Andes 2 oz mints to melt with the butter. I was a super hit AND easy :)
    Reply
  • ShannonMarie1212
    10 FEB, 2013
    So easy! So fast! So delicious! This is a keeper. My daughter was making those unconscious "yum" sounds as she ate the cake hot from the oven! This is the type of dessert you get at a fine restaurant and wish you had the recipe. Well now you do! If you are a chocolate lover, you must try this!
    Reply
  • KatiMc
    7 FEB, 2013
    I would like to know how far ahead this can be made before cooking, and does it need refrigeration? If so, do I need to let it get to room temperature first, or just adjust cooking time? The details in the recipe are a little too vague. :-(
    Reply
  • ojolie
    3 FEB, 2012
    Sounds delish. I wonder if I could use my silicone heart shaped cupcake forms to make this recipe. I am going to try it at least once. Whatever their shape, they'll still taste great.
    Reply
  • KKRitter
    10 FEB, 2011
    These are the best ever! My husband thought I bought them. Your guests will love them! So easy and great to make. I actually used unsweetened chocolate, which cut the sweetness a bit. Also, I used smaller ramekins, so only baked them for 9 minutes.
    Reply
  • gratefullygf
    10 FEB, 2011
    these were very easy to make and worth it! I adapted the recipe to make them gluten free using my all purpose gluten free blend and they were awesome. I will for sure make again and give 5 stars!
    Reply
  • jdorourk
    14 FEB, 2010
    This was awesome! So easy to make and it tasted great. My husband said it was restaurant quality. I did have to cook it about 3-4 minutes longer. I will be making this again. For the espresso powder I used instant espresso by Medaglia d'Oro. It came in a small jar in the coffee section.
    Reply
  • Rockmama
    1 MAR, 2009
    If you like to make a grand finale than this is the dessert for you. I switched up the espresso powder for kahlua and served it with vanilla bean ice cream. Also while you are dusting it with icing sugar put a small cookie cutter on the top to get any shape you want. It is so easy my 4 year old cold do most of this dessert herself.
    Reply
  • catherine495
    18 FEB, 2009
    I made these for valentines day. Really good! Twelve minutes didn't seem to be enough time to cook the bottom completely (the top once they were turned out), but they were still delicious! And very easy. Keeper.
    Reply
  • Tryingsomethingnew
    15 FEB, 2009
    I actually had to keep it in for an extra five minutes.
    Reply

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