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Molten Mocha Chocolate Cake
Talk about decadent. We are not going to try and claim that this is healthy, but you have to splurge once in a while right? Rich, chocolatey and sweet. Yum!!
Prep Time:
15 mins
Cook Time:
15 mins
Ingredients
- 185g or 6½ ounces bittersweet (not unsweetened) or semisweet chocolate (chopped) *high quality 70 % cacao chocolate is recommended for best results*
- 3 tablespoons unsalted butter
- Pinch of salt
- 4 large egg yolks
- 2 teaspoons instant coffee
- 4 tablespoons granulated sugar
- 2 large egg whites
Directions
- Preheat the oven to 425° F.
- Lightly grease bottom and sides of four ramekins with butter and dust with flour. Shake out the extra flour.
- In a double boiler (pot of boiling water with a mixing bowl on top), combine chocolate, butter and salt. Stir until chocolate is completely melted. Remove from heat and set aside chocolate mixture.
- In a large mixing bowl, vigorously mix egg yolks with instant coffee and 3 tablespoons of sugar until completely combined. Fold in chocolate mixture.
- In a medium mixing bowl, using an electric mixer beat egg whites with remaining 1 tablespoon of sugar until stiff peaks are formed. In batches 1/3 at a time, fold egg whites into the chocolate mixture.
- Spoon batter into the prepared ramekins and place on a baking sheet. Bake until cakes are raised but still runny in the middle, approximately 11 minutes.
- Cool for a couple minutes. To loosen the cake, carefully use a butter knife and cut around the outside of the cake. Place a plate on top of the ramekin, invert and remove the ramekin.
- Top with ice cream, whipping cream or a light dusting of icing sugar.
Molten Mocha Chocolate Cake
Talk about decadent. We are not going to try and claim that this is healthy, but you have to splurge once in a while right? Rich, chocolatey and sweet. Yum!!
Prep Time:
15 mins
Cook Time:
15 mins
Ingredients
- 185g or 6½ ounces bittersweet (not unsweetened) or semisweet chocolate (chopped) *high quality 70 % cacao chocolate is recommended for best results*
- 3 tablespoons unsalted butter
- Pinch of salt
- 4 large egg yolks
- 2 teaspoons instant coffee
- 4 tablespoons granulated sugar
- 2 large egg whites
Directions
- Preheat the oven to 425° F.
- Lightly grease bottom and sides of four ramekins with butter and dust with flour. Shake out the extra flour.
- In a double boiler (pot of boiling water with a mixing bowl on top), combine chocolate, butter and salt. Stir until chocolate is completely melted. Remove from heat and set aside chocolate mixture.
- In a large mixing bowl, vigorously mix egg yolks with instant coffee and 3 tablespoons of sugar until completely combined. Fold in chocolate mixture.
- In a medium mixing bowl, using an electric mixer beat egg whites with remaining 1 tablespoon of sugar until stiff peaks are formed. In batches 1/3 at a time, fold egg whites into the chocolate mixture.
- Spoon batter into the prepared ramekins and place on a baking sheet. Bake until cakes are raised but still runny in the middle, approximately 11 minutes.
- Cool for a couple minutes. To loosen the cake, carefully use a butter knife and cut around the outside of the cake. Place a plate on top of the ramekin, invert and remove the ramekin.
- Top with ice cream, whipping cream or a light dusting of icing sugar.