Molten Chocolate Espresso Recipes

MOLTEN CHOCOLATE ESPRESSO CAKES

Steps:

• Heat oven to 450°F. Grease bottoms and sides of 6 (6-oz) custard cups with butter; sprinkle with cocoa. Place on 15x10x1-inch pan.
• In 2-quart saucepan, melt chocolate and 3/4 cup butter over low heat, stirring occasionally. Remove from heat. Stir in espresso powder, vanilla and cinnamon.
• In large bowl, beat eggs and powdered sugar with electric mixer on low speed, scraping bowl occasionally, until blended. Gradually add chocolate mixture, beating on low speed, then gradually add Bisquick mix, beating until blended. Divide batter evenly among custard cups.
• Bake 10 to 12 minutes or until sides are set and centers are still soft (tops will be puffed and slightly cracked). Let stand 3 minutes.
• Serve in cups, or to unmold before serving, run small knife or metal spatula along sides of cakes to loosen. Immediately place heatproof serving plate upside down over each cup; turn plate and cup over and remove cup. Sprinkle with additional powdered sugar, if desired. Serve warm with ice cream.

MOLTEN CHOCOLATE-ESPRESSO CAKES

Steps:

• Preheat oven to 400 degrees. Brush 6 cups of a standard muffin tin with butter and dust with sugar; tap out excess. Melt chocolate in a heatproof bowl set over (not in) a pan of simmering water, stirring until smooth. Let cool.
• In a bowl, whisk together flour, espresso powder, and salt. With a mixer on medium-high speed, beat butter with sugar until light and fluffy. Add eggs, one at a time, mixing until completely incorporated. Add flour mixture; beat until combined. Beat in vanilla and chocolate.
• Spoon batter into prepared cups. Bake until cakes no longer jiggle when tin is shaken, 8 to 10 minutes. Let cool on a wire rack 10 minutes before turning out cakes. Spread ganache over tops and serve.

EXTREMELY POTENT CHOCOLATE ESPRESSO DRINK

Steps:

• Melt the chocolate in a double broiler over simmering water. Add the espresso and warm milk and stir well to combine. Adjust sweetness by adding sugar, if needed. Pour into cups or mugs and garnish with whipped cream and marshmallows.

MOLTEN CHOCOLATE CAKES

Steps:

• Generously butter four 3/4-cup soufflé dishes or custard cups. Arrange on baking sheet. Stir chocolate and butter in heavy small saucepan over low heat until smooth. Remove from heat; stir in brandy. Cool 10 minutes, stirring occasionally.
• Using electric mixer, beat eggs, yolks, 4 tablespoons sugar, vanilla, 1 teaspoon espresso powder and salt in medium bowl until very thick ribbon falls when beaters are lifted, about 6 minutes. Sift flour over batter; fold in flour. Fold in chocolate mixture. Divide batter among dishes, filling completely. (Can be made 1 day ahead. Cover loosely; refrigerate. Let stand at room temperature 30 minutes before baking.)
• Preheat oven to 400°F. Bake cakes until tops are puffed and dry and tester inserted into center comes out with moist batter still attached, about 15 minutes. Cool cakes 5 minutes.
• Beat cream, 1 tablespoon sugar and 1/2 teaspoon espresso powder in small bowl until firm peaks form. Top cakes with whipped cream and serve warm.

MOLTEN HOT CHOCOLATE

Steps:

• Put the milk and cream in a tall, heavy saucepan and bring them to a boil. Add the chocolate, reduce the heat to low, and stir until the chocolate is melted. Beat the mixture with a wire whisk until light and fluffy, 10 to 12 minutes (or use an immersion blender, whipping for 5 to 6 minutes). Add the flavoring of your choice, remove from the heat and let stand for 20 minutes to allow the flavor to develop.
• If making the hot chocolate several hours in advance, transfer it to a bowl and put it in the refrigerator in a larger bowl filled with ice. When ready to serve, reheat slowly to the boiling point and whip briefly again. Serve in heatproof glasses, and top each one with whipped cream or 1/2 cup of meringue topping.

MOLTEN CHOCOLATE CAKE WITH ESPRESSO CREME ANGLAISE

Steps:

• Instructions for Cake: Preheat oven to 400 degrees.
• Butter the round molds with the unsalted butter and dust with cocoa powder, tapping out excess cocoa.
• Melt the extra bitter chocolate and the unsalted butter in a double boiler.
• In an electric mixer, beat the eggs, yolks, and sugar until light and fluffy.
• Stir in the chocolate/butter mixture.
• Add all the flour and mix until just incorporated.
• Pipe or carefully spoon the batter into the prepared molds, filling no more than 1/2 full.
• Place the filled molds on a baking sheet.
• Refrigerate for a minimum of 20 minutes.
• The batter will hold overnight in the refrigerator after it's been put into the molds.
• Bake for 7 to 9 minutes.
• The tops will have cracks, the sides will be set, but the centers will be very soft.
• Instructions for Espresso Creme Anglaise: Whisk the yolks and the sugar together until thickened and pale yellow.
• In a small pot warm the cream just to the boiling point over medium heat.
• While whisking, add some of the hot cream into the egg mixture.
• Pour into the pot with the rest of the cream and stir with a wooden spoon or rubber spatula until the mixture thickens enough to coat the back of the spoon.
• Add the espresso.
• Refrigerate until ready to use.
• When cakes are done, drizzle with the creme.