Mocha Java Cakes

Photo: Jennifer Davick; Styling: Mindi Shapiro Levine
Even the cook will have a hard time believing these litte chocolate-filled chocolate cakes take less than 45 minutes to assemble and bake.

Yield:

Makes 6 servings

Recipe from

Recipe Time

Prep: 15 Minutes
Cook: 16 Minutes
Other: 10 Minutes

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
Garnish: powdered sugar

Preparation

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.

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.

Coffee Liqueur Java Cakes: Omit instant espresso. Prepare recipe as directed through Step 3. Sift together sugar, flour, and salt. Gradually whisk sugar mixture into chocolate mixture until well blended. Whisk in 1/3 cup coffee liqueur. Proceed with recipe as directed, baking cakes 14 to 16 minutes or until a thermometer inserted into cakes registers 165°. Note: For testing purposes only, we used Kahlúa for coffee liqueur.

Orange Java Cakes: Prepare recipe as directed through Step 3. Sift together sugar and next 3 ingredients. Gradually whisk sugar mixture into chocolate mixture until well blended. Whisk in 1/4 cup orange liqueur and 1 tsp. orange zest. Proceed with recipe as directed, baking cakes 14 to 16 minutes or until a thermometer inserted into cakes registers 165°. Note: For testing purposes only, we used Grand Marnier for orange liqueur.

Minty Mocha Java Cakes: Prepare recipe as directed through Step 4. Chop 12 thin crème de menthe chocolate mints. Sprinkle center of batter in ramekins with chopped mints. Press mints into batter gently just until submerged. Proceed with recipe as directed. Note: For testing purposes only, we used Andes Crème de Menthe Thins.

Note:

Note: For testing purposes only, we used Ghirardelli 60% Cacao Bittersweet Chocolate Chips.

Sonja Jenkins, Tupelo, Mississippi,

November 2008