Hi, Everybody! I hope that you are all having a great week and have had a good start to the month of March! Although, it felt more like May here today, with the beautiful sunshine and high temperatures! I love March, it’s one of my favorite times of the year because after months of dark winter, the world outside begins to burst with beautiful colors again. I’m so happy that spring is finally on its way! I have a great recipe to share with you today – Little Molten Coffee-Chocolate Cakes! These are absolutely delicious little cakes that make for a great little dessert when served warm with some ice cream melting on top, or for an afternoon treat just by themselves! These dense cakes have the most deep, rich coffee and chocolate flavor, and are wonderfully smooth and soft in the center. Absolutely delicious! They only take about a half hour or so to whip up, making them the perfect dessert for a night when you don’t really have lots of time to bake! If you are a coffee lover, you will LOVE these! Happy Baking, Everyone!
COFFEE – CHOCOLATE CAKES
(Adapted from Dinner at Home)
*Makes 6 Cakes*
YOU WILL NEED:
1/3 cup all-purpose flour
1/3 cup sugar
4 tbs (1/2 stick) unsalted butter, softened
8 oz bittersweet chocolate, coarsely chopped (or 8 oz semi-sweet chocolate chips)
1 tbs instant coffee powder (or instant espresso powder)
1/4 tsp salt
1 tsp vanilla extract
1. First, prepare your chocolate. Coarsely chop the bittersweet chocolate, place it in a heatproof bowl, and set it over a pot of simmering water. Stir until you get a smooth chocolate sauce, making sure that none of the water bubbles over into it. Once done, set aside and let cool for a while.
2. Next, preheat your oven to 400 deg F and line a muffin pan with six muffin cups. In a small bowl combine flour, coffee powder and salt. Then in the bowl of your electric mixer, beat together butter and sugar until you get a light and fluffy mixture. With the mixer going, add your eggs one at a time, then add vanilla extract and mix until all ingredients are well mixed.
3. Slowly begin adding both the flour mixture and the melted chocolate, and mix until you get a smooth, chocolaty liquid batter. Divide the mixture between the six muffin cups equally, then bake for 10 – 12 minutes, or until the center of the cakes no longer jiggles (they will rise slightly). Let the cakes cool for a couple of minutes on cooling racks before eating!
The insides of these little cakes are wonderfully smooth and soft, especially when eaten warm! The amount of instant coffee powder in the recipe gives them quite a strong coffee flavor, so if you would prefer just a hint of coffee, reduce the amount. These cakes would be delicious with any sweet ice cream to complement the deep taste of coffee; vanilla would be a perfect choice!
And what else is sitting on my tray along with these delicious little cakes? The beautiful white roses that my husband got me for my 25th birthday (which I celebrated last week!) and The World of Downton Abbey book, of course! If you are (an obsessive) Downton Abbey fan like me, you need this book! It was one of my birthday presents, and I’m almost done reading it already!
Happy Baking, Everyone!