Make a sweet dessert for your dinner party. Mini chocolate cakes filled with more ooey-gooey chocolate are sure to satisfy everyone's sweet tooth.
7 ounces bittersweet chocolate, chopped
8 tablespoons (1 stick) unsalted butter, cut into pieces
1/2 cup all-purpose flour
Pinch of salt
2 teaspoons instant espresso powder
2 large eggs
2 large egg yolks
1/4 cup heavy cream
1 teaspoon vanilla extract
1/2 cup confectioners' sugar
How to Make It
Preheat oven to 450ºF. Butter 6 3/4-cup ramekins. Place chocolate and butter in a saucepan over lowest heat setting and cook, stirring constantly with a flexible spatula, until melted and smooth. Remove from heat, pour into a bowl and let cool slightly.
In a small bowl, mix flour, salt and espresso powder together with a fork. In a large bowl, using a wire whisk, beat eggs, yolks, cream and vanilla. Whisk in confectioners' sugar, just until combined. Fold chocolate mixture into egg mixture, then stir in flour mixture, just until combined (you shouldn't see any traces of flour, but try not to mix more than necessary).
Use a spoon to divide chocolate mixture among ramekins. Place ramekins on a baking sheet and bake for 10 minutes. Remove and let stand for 1 minute. Run a knife around inside edge of each ramekin and invert cakes onto plates. Serve hot, with a dusting of confectioners' sugar, if desired.
An absolutely delicious and stunning dessert! It is far better than anything I could get in a restaurant and so easy. The only thing I would caution is that it is very sensitive to ovens and ramekin types. I have made this dish multiple times in 3 different ovens using both ceramic and glass ramekins. The bake times are more accurate when using glass ramekins. To test for done-ness I now give the pan a gentle shake. If the tops of the cakes only giggle slightly in the middle, they're done. If not, I add 2 minutes. The longest total bake time was 13 minutes with ceramic ramekins and a finicky oven.
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