Molten Chocolate Espresso
Recipe courtesy Tyler Florence
* I altered the recipe to fit my taste.
Ingredients
6 ounces excellent-quality bittersweet chocolate (I used bakers semi-sweet)
1/4 cup (1/2 stick) unsalted butter
1 cup sugar (I reduced the sugar by 1/2 cup)
2 large eggs
1/2 cup heavy cream
1 teaspoon pure vanilla extract
Pinch salt
1/4 cup all-purpose flour
1 teaspoon espresso powder (I used instant espresso powder)
Unsweetened cocoa powder, for garnish
Directions
1. Preheat the oven to 350 degrees F.
2. Melt the chocolate with the butter in the top of a double boiler; (I did it in the microwave), set aside to cool.
3. In an electric mixer with a paddle attachment (or by hand, with a spoon), mix the sugar and eggs until lightened in color, about 1 minute.
4. Pour in the cooled chocolate-butter mixture, then beat or stir in the 1/2 cup cream, vanilla, and salt. Beat well, scraping down the sides of the bowl as you go.
5. Add the flour and the espresso powder, mix just until blended.
6. Divide the mixture between 4 (6-ounce) oven-proof cappuccino cups. (They should be filled to 1/4-inch below the rim of the cup.) Put them on a baking sheet and bake for 30 to 35 minutes, just until the tops begin to crack. Do not over bake (the top should be crisp but the interior soft).
7. Serve warm and Enjoy!
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