These delicious cakes come from Everyday Food magazine. It's from a couple years ago, and I make it every year on valentines day. They are soft and gooey in the center.
Serves 2
2 tablespoons unsalted butter, plus more for ramekins
1/3 cup confectioners' sugar, plus more for ramekins and serving
2 ounces semisweet chocolate, broken into pieces
1 large egg
1 large egg yolk
1 teaspoon espresso powder
Pinch salt
3 tablespoons all-purpose flour
Directions
1.Preheat oven to 400 degrees. Butter two 6-ounce ramekins, then dust with sugar. Place butter and chocolate in a microwave-safe bowl. Microwave on high in 20-second increments, stirring after each, until melted. Let cool slightly.
2.Meanwhile, in a small bowl, whisk together egg, egg yolk, sugar, espresso powder, and salt. Add chocolate mixture; whisk to combine. Add flour, and whisk just until combined (do not overmix). Pour batter into prepared ramekins. (Recipe can be made ahead up to this point.)
3.Bake until a toothpick inserted 1/2 inch from edge of ramekins comes out clean, and a toothpick inserted in center comes out wet, 10 to 12 minutes (do not overbake). Cool 10 minutes on a wire rack. Run a knife around inside of ramekins to loosen. Invert cakes onto serving plates. Dust with sugar; serve immediately.
I feel dumb but I'm not a coffee drinker, what is espresso powder?? Where in the store do I find it? :)
ReplyDeleteYou are not dumb! Actually, I substitue decaf coffee. I can't handle the caffine, and I figure the chocolate has enough. I buy whole bean coffee and grind it with my coffee grinder, so for this recipe I just grind it really really fine.
ReplyDeleteI hope that helps. And, I think if you omitted this since you are not a coffee drinker and may not have it in the house, it would probably be fine.