Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Molten Mocha Cakes 3.7 (148) 17 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 28, 2020 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 35 mins Servings: 2 These delicious chocolate-coffee cakes do not take long to make and are the perfect ending to a romantic meal. Ingredients 2 tablespoons unsalted butter, plus more for ramekins ⅓ 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 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. 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.) 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. Cook's Notes If you want to double or triple this recipe, just add 3 minutes or so to the baking time. Print