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1
Position rack in center of oven; preheat to 350F Generously coat the mini muffin pan with cooking spray.
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2
Place chocolate and butter in a medium microwave-safe bowl.
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3
(Alternatively, see Tip.)
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4
Microwave on High for 1 minute.
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Stir well, then continue microwaving on Medium, stirring every 20 seconds, until the remaining chocolate melts completely.
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6
To prepare filling: Stir together granulated sugar, cream and half the espresso mixture in a small microwave-safe bowl.
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7
Microwave on High just to steaming, 20 to 40 seconds.
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8
(Alternatively, combine in a small saucepan and heat over medium-low heat until just steaming.)
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9
Stir until the sugar dissolves.
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10
Add corn syrup and half the melted chocolate (reserve the other half for the batter); stir until completely smooth.
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11
Cover and transfer to the freezer until cold and firm, about 30 minutes.
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12
To prepare batter: When the filling has been chilling for 20 minutes, whisk egg, oil, vanilla, salt and the remaining espresso mixture in a medium bowl until very smooth.
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13
Return the remaining chocolate mixture to the microwave.
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14
Microwave on Medium, stirring every 20 seconds, until just warm again (do not overheat).
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15
In two batches, whisk the egg mixture into the warm chocolate until well blended.
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16
Sift confectioners' sugar, flour and cocoa over the batter and whisk in just until smoothly incorporated.
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17
To assemble cakes: Remove the filling from the freezer.
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18
Spoon half the batter into the mini muffin cups, about 1 rounded teaspoon per cup.
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19
Spoon 1/2 teaspoon filling onto the center of each (reserve the rest for the sauce).
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20
Divide the remaining batter evenly among the muffin cups, about 1 rounded teaspoon per cake.
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21
Smooth out the batter to cover the filling.
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22
Bake the cakes on the middle rack until the edges look dry and puffed but the centers still look very underdone and puddinglike, 6 to 9 minutes.
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23
Let cool on a wire rack until firm, about 2 minutes.
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24
Place a cutting board on top of the pan and invert the mini cakes out onto it.
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25
If the cakes are stuck to the pan, run a knife around and under them to loosen.
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26
To prepare sauce & serve: Thoroughly stir very hot water into the reserved filling, 1 teaspoon at a time, until very smooth and slightly fluid.
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27
Serve the warm cakes drizzled with the sauce.
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28
No Microwave?
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29
Melt chocolate in a double boiler instead: Place chopped chocolate in the top of a double boiler over hot, but not boiling water.
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30
Gently stir until the chocolate is almost melted.
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31
Remove from the heat and stir until it melts completely.
