Molten Chocolate Espresso Recipes

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MOLTEN CHOCOLATE ESPRESSO CAKES



Molten Chocolate Espresso Cakes image

Relish this chocolate centered espresso cake served with vanilla ice cream - a superb dessert made using Original Bisquick® mix.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 30m

Yield 6

Number Of Ingredients 10

Unsweetened baking cocoa
6 oz bittersweet chocolate, chopped
3/4 cup butter or margarine, cut into pieces
2 teaspoons instant espresso powder or instant coffee granules
1 teaspoon vanilla
1/4 teaspoon ground cinnamon
4 eggs
1 1/2 cups powdered sugar
1/2 cup Original Bisquick™ mix
Vanilla ice cream, if desired

Steps:

  • Heat oven to 450°F. Grease bottoms and sides of 6 (6-oz) custard cups with butter; sprinkle with cocoa. Place on 15x10x1-inch pan.
  • In 2-quart saucepan, melt chocolate and 3/4 cup butter over low heat, stirring occasionally. Remove from heat. Stir in espresso powder, vanilla and cinnamon.
  • In large bowl, beat eggs and powdered sugar with electric mixer on low speed, scraping bowl occasionally, until blended. Gradually add chocolate mixture, beating on low speed, then gradually add Bisquick mix, beating until blended. Divide batter evenly among custard cups.
  • Bake 10 to 12 minutes or until sides are set and centers are still soft (tops will be puffed and slightly cracked). Let stand 3 minutes.
  • Serve in cups, or to unmold before serving, run small knife or metal spatula along sides of cakes to loosen. Immediately place heatproof serving plate upside down over each cup; turn plate and cup over and remove cup. Sprinkle with additional powdered sugar, if desired. Serve warm with ice cream.

Nutrition Facts : Calories 570, Carbohydrate 55 g, Cholesterol 200 mg, Fat 6 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 45 g, TransFat 1 1/2 g

MOLTEN CHOCOLATE-ESPRESSO CAKES



Molten Chocolate-Espresso Cakes image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 40m

Yield Makes 6

Number Of Ingredients 9

4 tablespoons unsalted butter, room temperature, plus more for tin
1/3 cup sugar, plus more for tin
8 ounces bittersweet chocolate, coarsely chopped
1/3 cup all-purpose flour
1 tablespoon instant espresso powder
1/4 teaspoon coarse salt
3 large eggs
1 teaspoon pure vanilla extract
Ganache glaze (optional)

Steps:

  • 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.

MOLTEN CHOCOLATE CAKE WITH ESPRESSO CREME ANGLAISE



Molten Chocolate Cake with Espresso Creme Anglaise image

Make and share this Molten Chocolate Cake with Espresso Creme Anglaise recipe from Food.com.

Provided by seahorse73

Categories     Dessert

Time 29m

Yield 5 serving(s)

Number Of Ingredients 12

unsalted butter, for cake molds
2 tablespoons cocoa powder
3 ounces extra unsweetened chocolate squares, finely chopped
3 ounces unsalted butter
2 eggs
2 egg yolks
3 ounces sugar
1 1/2 ounces all-purpose flour
3 egg yolks
1/3 cup sugar
1 1/2 cups light cream
3 tablespoons brewed espresso

Steps:

  • Instructions for Cake: Preheat oven to 400 degrees.
  • Butter the round molds with the unsalted butter and dust with cocoa powder, tapping out excess cocoa.
  • Melt the extra bitter chocolate and the unsalted butter in a double boiler.
  • In an electric mixer, beat the eggs, yolks, and sugar until light and fluffy.
  • Stir in the chocolate/butter mixture.
  • Add all the flour and mix until just incorporated.
  • Pipe or carefully spoon the batter into the prepared molds, filling no more than 1/2 full.
  • Place the filled molds on a baking sheet.
  • Refrigerate for a minimum of 20 minutes.
  • The batter will hold overnight in the refrigerator after it's been put into the molds.
  • Bake for 7 to 9 minutes.
  • The tops will have cracks, the sides will be set, but the centers will be very soft.
  • Instructions for Espresso Creme Anglaise: Whisk the yolks and the sugar together until thickened and pale yellow.
  • In a small pot warm the cream just to the boiling point over medium heat.
  • While whisking, add some of the hot cream into the egg mixture.
  • Pour into the pot with the rest of the cream and stir with a wooden spoon or rubber spatula until the mixture thickens enough to coat the back of the spoon.
  • Add the espresso.
  • Refrigerate until ready to use.
  • When cakes are done, drizzle with the creme.

Nutrition Facts : Calories 579.1, Fat 43, SaturatedFat 25.2, Cholesterol 324.5, Sodium 72.7, Carbohydrate 46.5, Fiber 3.8, Sugar 30.8, Protein 10.5

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