Martha Stewart Recipe: Molten Chocolate Espresso Cakes

Martha Stewart Recipe: Molten Chocolate Espresso Cakes
Chocolate Espresso Cakes

Martha Stewart

Chocolate Espresso Cakes

Wake your Valentine up and greet him or her with this decadent morning treat. You’ll sweetly start the day and fuel your love up for the romantic plans ahead.  

24
Servings
48
Calories Per Serving
Deliver Ingredients

Notes

Recipe courtesy of Martha Stewart

Ingredients

  • 4 tablespoons unsalted butter, room temperature, plus more for tin
  • 1/3 cup sugar, plus more for tin
  • 8 ounces bittersweet chocolate, coarsely chopped
  • 1/3 cup all-purpose flower
  • 1 tablespoon instant espresso powder
  • ¼ teaspoon coarse salt
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • Ganache glaze (optional)

Directions

Preheat oven to 400 degrees F. 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 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.

Nutritional Facts

Total Fat
2g
3%
Sugar
4g
4%
Saturated Fat
1g
4%
Cholesterol
2mg
1%
Carbohydrate, by difference
7g
5%
Protein
1g
2%
Vitamin A, RAE
3µg
0%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
11mg
1%
Choline, total
3mg
1%
Folate, total
5µg
1%
Magnesium, Mg
5mg
2%
Manganese, Mn
1mg
56%
Phosphorus, P
12mg
2%
Sodium, Na
17mg
1%
Water
9g
0%

Martha Stewart Shopping Tip

Plan out and shop for a week's worth of dinners. Keep essential oils, spices, and herbs in your pantry at all times.

Martha Stewart Cooking Tip

Applesauce and plain yogurt are good fat substitutes in most recipes. For maximum texture and flavor, replace no more than half the amount of the fat listed in the recipe.