Molten Mocha Lava Cakes
Nutrition
Calories: 290 kcalCarbohydrates: 29 gProtein: 4 gFat: 20 gCholesterol: 115 mgSodium: 20 mgFiber: 1 g
Ingredients
- 3 eggs
- 3 egg yolks
- 8 oz. bittersweet chocolate chopped (about 11/4 cups chopped)
- 10 Tbsp. unsalted butter
- 1/2 cup all-purpose flour
- 1 1/2 cups confectioners’ sugar plus additional for optional garnish
- 2 tsp. instant espresso powder such as Medaglia D'oro
- 1 tsp. coffee extract found in the Baking aisle
- whipped cream for garnish optional
- chocolate espresso beans for garnish optional
Instructions
- 1. Preheat oven to 425 degrees F. Spray a 12-cup muffin pan with vegetable cooking spray.
- 2. In a medium bowl, whisk together eggs and egg yolks. Set aside.
- 3. In a large saucepan, melt chocolate and butter together over very low heat, stirring frequently. Remove from heat when melted and stir until smooth.
- 4. Add flour and confectioners’ sugar to chocolate mixture and blend with a wooden spoon. Add reserved egg mixture and stir until smooth. Add espresso powder and coffee extract and blend. Batter will be thick.
- 5. Divide batter among prepared muffin cups. Bake until edges are set, but center is still soft, about 8 minutes. Do not overcook – this is what gives these cakes the molten center. Run a knife around the edges of each muffin cup and use a teaspoon to lift out and place on dessert plates. Serve immediately. If desired, garnish with confectioners’ sugar or whipped cream and chocolate espresso beans.
- Source: Hannaford fresh Magazine, January - February 2014