MOLTEN CHOCOLATE ESPRESSO CAKES
Relish this chocolate centered espresso cake served with vanilla ice cream - a superb dessert made using Original Bisquick® mix.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 450°F. Grease bottoms and sides of 6 (6-oz) custard cups with butter; sprinkle with cocoa. Place on 15x10x1-inch pan.
- In 2-quart saucepan, melt chocolate and 3/4 cup butter over low heat, stirring occasionally. Remove from heat. Stir in espresso powder, vanilla and cinnamon.
- In large bowl, beat eggs and powdered sugar with electric mixer on low speed, scraping bowl occasionally, until blended. Gradually add chocolate mixture, beating on low speed, then gradually add Bisquick mix, beating until blended. Divide batter evenly among custard cups.
- Bake 10 to 12 minutes or until sides are set and centers are still soft (tops will be puffed and slightly cracked). Let stand 3 minutes.
- Serve in cups, or to unmold before serving, run small knife or metal spatula along sides of cakes to loosen. Immediately place heatproof serving plate upside down over each cup; turn plate and cup over and remove cup. Sprinkle with additional powdered sugar, if desired. Serve warm with ice cream.
Nutrition Facts : Calories 570, Carbohydrate 55 g, Cholesterol 200 mg, Fat 6 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 45 g, TransFat 1 1/2 g
CHOCOLATE ESPRESSO LAVA CAKE
When a chocolate craving hits, I whip up this cake my aunt inspired. It's gooey and saucy but not crazy sweet. It's also potluck-perfect. -Lisa Renshaw, Kansas City, Missouri
Provided by Taste of Home
Categories Desserts
Time 3h15m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- Prepare cake mix batter according to package directions, adding espresso powder before mixing. Transfer to a greased 4-qt. slow cooker., In a small bowl, whisk milk and pudding mix 2 minutes. Let stand until soft-set, about 2 minutes. Pour over batter. Cook, covered, on low 3 to 3-1/2 hours or until a toothpick inserted in cake portion comes out with moist crumbs., Sprinkle top with chocolate chips and baking chips. Turn off slow cooker; remove insert. Let stand, uncovered, until chips are softened, 15-30 minutes. Serve warm.
Nutrition Facts : Calories 327 calories, Fat 15g fat (6g saturated fat), Cholesterol 41mg cholesterol, Sodium 317mg sodium, Carbohydrate 45g carbohydrate (29g sugars, Fiber 2g fiber), Protein 5g protein.
MOLTEN CHOCOLATE-ESPRESSO CAKES
These little cakes are our new go-to dessert, for so many reasons. They're fast and easy (though they don't look it), and they're great for company or just whenever you need a chocolate fix (pretty much every afternoon). Serve them plain, or topped with a bit of ganache and a sprinkling of pistachios or (our favorite) flaky sea salt.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 40m
Yield Makes 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. 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 into prepared cups. Bake 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.
THE BEST CHOCOLATE LAVA CAKES
Go ahead and indulge in these perfectly rich and dreamy chocolate lava cakes! Bittersweet chocolate and espresso powder create a luscious and balanced batter that stays molten in the center during baking.
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Brush four 6-ounce ramekins with the melted butter and sprinkle lightly with sugar. Place the ramekins on a baking sheet.
- Combine the chocolate and butter in a medium microwave-safe bowl. Microwave on high in 30 second intervals, stirring in between each with a rubber spatula until completely melted and smooth, about 1 1/2 minutes total. Add the vanilla, espresso powder and salt into the chocolate mixture and stir to combine.
- Add the eggs, egg yolks and 1/4 cup sugar to the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium-high until fluffy and pale, about 1 1/2 to 2 minutes.
- With the mixer on low, add the chocolate mixture to the egg mixture, mixing until just combined. Remove the bowl from the stand mixer and gently fold in the flour using a rubber spatula.
- Divide the batter equally among the 4 prepared ramekins. Bake until the sides are firm but the centers are still soft, 12 to 14 minutes. (A cake tester inserted into the center of each cake should not come out clean.) Do not overbake.
- Let the cakes cool for 1 minute. Invert onto serving plates and serve warm.
CHOCOLATE-ESPRESSO MARTINI
Provided by Giada De Laurentiis
Categories beverage
Time 17m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine the chocolate and 1/4 cup water in a small bowl and place over a pan of barely simmering water. Stir until the chocolate is completely melted and the mixture is smooth, 2 minutes. Set aside to cool slightly.
- Dip the rims of 4 martini glasses into the melted chocolate, allowing any excess chocolate to drip back into the bowl. Chill the glasses in the freezer for 10 minutes.
- In a pitcher, mix together the espresso, coffee liqueur and vodka. Fill a cocktail shaker with ice. In batches, add the vodka mixture and shake for 10 seconds. Strain the mixture into the prepared glasses and serve.
CHOCOLATE ESPRESSO CUPS
Provided by Giada De Laurentiis
Categories dessert
Time 20m
Yield 4 to 6 servings (6 cups)
Number Of Ingredients 5
Steps:
- Heat the milk in a medium pot over high heat until hot, but not boiling. Reduce the heat to very low and add the espresso, chocolate, sugar, and vanilla. Using a whisk, stir the mixture until the chocolate has melted. Continue to whisk the chocolate mixture until frothy every few minutes for about 8 minutes, until the chocolate has completely dissolved into the milk. Pour into mugs and serve immediately.
EASY CHOCOLATE MOLTEN CAKES
Bake an impressive dinner party dessert with minimum fuss - these chocolate puddings, also known as chocolate fondant or lava cake, have a lovely gooey centre
Provided by Member recipe by fiddid
Categories Dessert
Time 35m
Yield Makes 6
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Butter 6 dariole moulds or basins well and place on a baking tray.
- Put 100g butter and 100g chopped dark chocolate in a heatproof bowl and set over a pan of hot water (or alternatively put in the microwave and melt in 30 second bursts on a low setting) and stir until smooth. Set aside to cool slightly for 15 mins.
- Using an electric hand whisk, mix in 150g light brown soft sugar, then 3 large eggs, one at a time, followed by ½ tsp vanilla extract and finally 50g plain flour. Divide the mixture among the darioles or basins.
- You can now either put the mixture in the fridge, or freezer until you're ready to bake them. Can be cooked straight from frozen for 16 mins, or bake now for 10-12 mins until the tops are firm to the touch but the middles still feel squidgy.
- Carefully run a knife around the edge of each pudding, then turn out onto serving plates and serve with single cream.
Nutrition Facts : Calories 391 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 28 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
MOLTEN CHOCOLATE CAKE WITH ESPRESSO CREME ANGLAISE
Make and share this Molten Chocolate Cake with Espresso Creme Anglaise recipe from Food.com.
Provided by seahorse73
Categories Dessert
Time 29m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Instructions for Cake: Preheat oven to 400 degrees.
- Butter the round molds with the unsalted butter and dust with cocoa powder, tapping out excess cocoa.
- Melt the extra bitter chocolate and the unsalted butter in a double boiler.
- In an electric mixer, beat the eggs, yolks, and sugar until light and fluffy.
- Stir in the chocolate/butter mixture.
- Add all the flour and mix until just incorporated.
- Pipe or carefully spoon the batter into the prepared molds, filling no more than 1/2 full.
- Place the filled molds on a baking sheet.
- Refrigerate for a minimum of 20 minutes.
- The batter will hold overnight in the refrigerator after it's been put into the molds.
- Bake for 7 to 9 minutes.
- The tops will have cracks, the sides will be set, but the centers will be very soft.
- Instructions for Espresso Creme Anglaise: Whisk the yolks and the sugar together until thickened and pale yellow.
- In a small pot warm the cream just to the boiling point over medium heat.
- While whisking, add some of the hot cream into the egg mixture.
- Pour into the pot with the rest of the cream and stir with a wooden spoon or rubber spatula until the mixture thickens enough to coat the back of the spoon.
- Add the espresso.
- Refrigerate until ready to use.
- When cakes are done, drizzle with the creme.
Nutrition Facts : Calories 579.1, Fat 43, SaturatedFat 25.2, Cholesterol 324.5, Sodium 72.7, Carbohydrate 46.5, Fiber 3.8, Sugar 30.8, Protein 10.5
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