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Minty Mocha Java Cakes

Prep time 15 mins
Bake time 16 mins
Stand time 10 mins
Yield Makes 6 servings
Even the cook will have a hard time believing these take less than 45 minutes to assemble and bake.

Ingredients

  • 1 tablespoon butter
  • 1 cup butter
  • 8 ounces bittersweet chocolate morsels
  • 4 egg yolks
  • 4 large eggs
  • 2 cups powdered sugar
  • 3/4 cup all-purpose flour
  • 1 teaspoon instant espresso or instant coffee granules
  • Pinch of salt
  • 12 thin crème de menthe chocolate mints, chopped
  • Garnish: powdered sugar

How to Make It

  1. Preheat oven to 425°. Grease 6 (6-oz.) ramekins or individual soufflé dishes with 1 Tbsp. butter.

  2. Microwave 1 cup butter and chocolate morsels in a microwave-safe bowl at HIGH 2 minutes or until chocolate is melted and mixture is smooth, whisking at 1-minute intervals.

  3. Beat egg yolks and eggs at medium speed with an electric mixer 1 minute. Gradually add chocolate mixture, beating at low speed until well blended.

  4. Sift together sugar and next 3 ingredients. Gradually whisk sugar mixture into chocolate mixture until well blended. Divide batter among prepared ramekins. Place ramekins in a 15- x 10-inch jelly-roll pan. Sprinkle center of batter in ramekins with chopped mints. Press mints into batter gently just until submerged.

  5. Bake at 425° for 16 minutes or until a thermometer inserted into cakes registers 165°. Remove from oven, and let stand 10 minutes. Run a knife around outer edge of each cake to loosen. Carefully invert cakes onto dessert plates. Garnish, if desired.

  6. Note: For testing purposes only, we used Ghirardelli 60% Cacao Bittersweet Chocolate Chips and Andes Crème de Menthe Thins.