Bittersweet Chocolate Cakes with Espresso Cream

Name: Bittersweet Chocolate Cakes with Espresso Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 oz bittersweet chocolate (not unsweetened), chopped; 1 stick (1/2 cup) unsalted butter; 3/4 cup packed dark brown sugar; 1/2 teaspoon vanilla; 1/2 cup plus 1 tablespoon all-purpose flour; Rounded 1/4 teaspoon salt; 4 large eggs; 1/2 cup chilled heavy cream; 1 teaspoon instant-espresso powder; 1 tablespoon granulated sugar; Garnish: fresh raspberries and grated or shaved bittersweet chocolate; Special equipment: a muffin tin with 12 (1/2-cup) muffin cups

Servings: persons

6 oz bittersweet chocolate (not unsweetened), chopped
1 stick (1/2 cup) unsalted butter
3/4 cup packed dark brown sugar
1/2 teaspoon vanilla
1/2 cup plus 1 tablespoon all-purpose flour
Rounded 1/4 teaspoon salt
4 large eggs
1/2 cup chilled heavy cream
1 teaspoon instant-espresso powder
1 tablespoon granulated sugar
Garnish: fresh raspberries and grated or shaved bittersweet chocolate
Special equipment: a muffin tin with 12 (1/2-cup) muffin cups

1
Preheat oven to 375F and generously butter muffin cups.
2
Melt chocolate and butter in a metal bowl set over a pan of barely simmering water, stirring until smooth.
3
Remove bowl from heat and add brown sugar and vanilla, whisking until smooth.
4
Add flour and salt, whisking until just combined, then add eggs 1 at a time, whisking after each addition.
5
Divide batter among muffin cups and bake in middle of oven until a tester comes out with crumbs adhering, 12 to 15 minutes.
6
Invert cakes onto a rack and cool 5 minutes.
7
Beat cream with espresso powder and sugar in a bowl with an electric mixer until it just holds stiff peaks.
8
Serve 6 cakes topped with cream.

908

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 oz bittersweet chocolate (not unsweetened), chopped, 1 stick (1/2 cup) unsalted butter, 3/4 cup packed dark brown sugar, 1/2 teaspoon vanilla, and more.

Yes, Bittersweet Chocolate Cakes with Espresso Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Bittersweet Chocolate Cakes with Espresso Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions