CHOCOLATE ESPRESSO LAVA CAKES
"I developed this recipe for Bon Appetit magazine. It was such a huge hit that it was prepared on the Today Show. These cakes are really chocolate brownie souffles that are baked in coffee mugs. They are truly delicious, embodying everything that a chocolate dessert should be. You can make them ahead of time, then pop them in the oven as your guests sit down for the main course."
1 cup (250 mL) all-purpose flour
3/4 cup (175 mL) unsweetened Dutch-process cocoa powder
5 teaspoon (25 mL) instant espresso powder
1-1/2 teaspoons (7 mL) baking powder
1 cup (250 mL) butter, melted
1 cup (250 mL) granulated sugar
1 cup (250 mL) packed light brown sugar
4 eggs*
1 1/2 (7 mL) teaspoons vanilla
1/4 teaspoon (1 mL) almond extract
3/4 cup (175 mL) semisweet chocolate chips
FOR THE ESPRESSO WHIPPED CREAM TOPPING:
1 cup (250 mL) whipping (35%) cream, chilled
3 tablespoons (45 mL) confectioner's (icing) sugar
1 teaspoon (5 mL) instant espresso powder
Grease 6 (1 cup/250 mL) ovenproof ceramic coffee mugs.
TO MAKE THE BATTER:
n a medium bowl, sift together flour, cocoa powder, espresso powder and baking powder.
In a large bowl, whisk together melted butter and granulated and brown sugars until well blended. Whisk in eggs, one at a time, then vanilla and almond extract. Whisk in flour mixture.
Divide batter among prepared coffee mugs (about 2/3 cup [150 mL] in each). Top each with 2 tablespoons (25 mL) of the chocolate chips. Gently press chips into batter. Cover and refrigerate mugs for at least 1 hour or for up to 1 day.
TO MAKE THE ESPRESSO WHIPPED CREAM TOPPING:
In a medium bowl, combine cream, confectioner's sugar and espresso powder. Whisk until stiff peaks form. Chill for 1 hour.
WHEN READY TO BAKE:
Preheat oven to 350 degrees F (180C).
Let mugs with batter stand at room temperature for 5 minutes.
Bake, uncovered, until cakes are puffed and crusty and tester inserted into center comes out with thick batter attached, about 30 minutes. Let cool in mugs on a rack for 5 minutes.
Top hot cakes with Espresso Whipped Cream Topping and serve.
*All of the recipes in this book were tested using large eggs. Using medium or extra-large eggs may adversely affect the outcome of the recipe.
Makes 6 servings
Source: 300 Best Chocolate Recipes by Julie Hasson (Robert Rose; September 2006)
"I developed this recipe for Bon Appetit magazine. It was such a huge hit that it was prepared on the Today Show. These cakes are really chocolate brownie souffles that are baked in coffee mugs. They are truly delicious, embodying everything that a chocolate dessert should be. You can make them ahead of time, then pop them in the oven as your guests sit down for the main course."
1 cup (250 mL) all-purpose flour
3/4 cup (175 mL) unsweetened Dutch-process cocoa powder
5 teaspoon (25 mL) instant espresso powder
1-1/2 teaspoons (7 mL) baking powder
1 cup (250 mL) butter, melted
1 cup (250 mL) granulated sugar
1 cup (250 mL) packed light brown sugar
4 eggs*
1 1/2 (7 mL) teaspoons vanilla
1/4 teaspoon (1 mL) almond extract
3/4 cup (175 mL) semisweet chocolate chips
FOR THE ESPRESSO WHIPPED CREAM TOPPING:
1 cup (250 mL) whipping (35%) cream, chilled
3 tablespoons (45 mL) confectioner's (icing) sugar
1 teaspoon (5 mL) instant espresso powder
Grease 6 (1 cup/250 mL) ovenproof ceramic coffee mugs.
TO MAKE THE BATTER:
n a medium bowl, sift together flour, cocoa powder, espresso powder and baking powder.
In a large bowl, whisk together melted butter and granulated and brown sugars until well blended. Whisk in eggs, one at a time, then vanilla and almond extract. Whisk in flour mixture.
Divide batter among prepared coffee mugs (about 2/3 cup [150 mL] in each). Top each with 2 tablespoons (25 mL) of the chocolate chips. Gently press chips into batter. Cover and refrigerate mugs for at least 1 hour or for up to 1 day.
TO MAKE THE ESPRESSO WHIPPED CREAM TOPPING:
In a medium bowl, combine cream, confectioner's sugar and espresso powder. Whisk until stiff peaks form. Chill for 1 hour.
WHEN READY TO BAKE:
Preheat oven to 350 degrees F (180C).
Let mugs with batter stand at room temperature for 5 minutes.
Bake, uncovered, until cakes are puffed and crusty and tester inserted into center comes out with thick batter attached, about 30 minutes. Let cool in mugs on a rack for 5 minutes.
Top hot cakes with Espresso Whipped Cream Topping and serve.
*All of the recipes in this book were tested using large eggs. Using medium or extra-large eggs may adversely affect the outcome of the recipe.
Makes 6 servings
Source: 300 Best Chocolate Recipes by Julie Hasson (Robert Rose; September 2006)
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