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Molten Chocolate Coffee Cake

Ingredients

For the Molten Center & Batter:

1/2 cup (115g) unsalted butter

4 oz (115g) high-quality bittersweet chocolate, chopped

2 teaspoons espresso powder (dissolved in 1 tablespoon of hot water)

2 large eggs + 2 egg yolks (at room temperature)

1/4 cup (50g) granulated sugar

1/2 teaspoon vanilla extract

1/4 cup (30g) all-purpose flour

A pinch of fine sea salt

Baking Instructions

Prep the Oven and Ramekins: Preheat your oven to 425°F (218°C). Generously butter four 6-ounce ramekins and dust the insides with cocoa powder, tapping out any excess to ensure a clean release.

Melt the Chocolate Base: In a double boiler or a microwave-safe bowl (heating in 20-second bursts), melt the chopped bittersweet chocolate and unsalted butter together until completely smooth. Stir in the dissolved espresso powder and let the mixture cool slightly.

Whip the Eggs and Sugar: In a medium bowl, use an electric mixer to whip the 2 whole eggs, 2 egg yolks, granulated sugar, vanilla extract, and salt on high speed. Beat for about 3–4 minutes until the mixture becomes thick, pale, and ribbons off the beaters.

Fold and Combine: Gently fold the melted chocolate-coffee mixture into the whipped eggs using a rubber spatula. Once partially incorporated, sift the flour over the batter and fold gently just until combined. Do not overmix, or the cake will lose its tender texture.

Bake to Perfection: Divide the batter evenly among the prepared ramekins. Place them on a baking sheet and bake for 11 to 13 minutes. The edges should be completely firm and set, but the absolute center should still have a slight jiggle.

Invert and Serve: Let the cakes cool in the ramekins for exactly 1 minute. Place an inverted serving plate or a small slate board over the top of a ramekin, carefully flip it over, and let it sit for 10 seconds before lifting the ramekin.

1 day agoEdited to

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