Molten Chocolate-Espresso Cakes – a delicious recipe with unsalted butter, sugar, eggs, flour, salt, bittersweet chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400 degrees.
2
Cream the butter and sugar until fluffy.
3
Add eggs one at a time, beating well after each addition.
4
With the mixer on low speed, beat in flour and salt until just combined.
5
[Option: Add 1 tablespoon instant espresso powder to the mix, for a distinct coffee flavor].
6
Beat in chocolate until just combined.
7
Divide batter evenly among 6 muffin cups.
8
Place muffin tin on a baking sheet; bake just until tops of the cakes no longer jiggle when the pan is lightly shaken, 8 to 10 minutes.
9
Remove from oven; let stand 10 minutes.
10
To serve, turn out cakes, and place on serving plates, bottom sides up.
11
Dust with confectioners' sugar, and serve with whipped cream, if desired.
618
kcal
Calories
37
g
Fat
59
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 tablespoons unsalted butter, ⅓ cup sugar, 3 eggs, ⅓ cup flour, and more.
Yes, Molten Chocolate-Espresso Cakes 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.
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