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Martha Stewart Recipe: Molten Chocolate Espresso Cakes


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.  


Recipe courtesy of Martha Stewart


  • 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)


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.