Mini Molten Chocolate Cakes with Mocha Sauce
6 servings, 2 cakes each
Active Time: 45 minutes
Total Time: 1 3/4 hours
Nutrition Profile
Low calorie | Low cholesterol | Low sodium |
4 ounces dark or bittersweet chocolate, (60-75% cacao), coarsely chopped
2 tablespoons unsalted butter, cut into chunks
1 tablespoon granulated sugar
1 1/2 tablespoons light cream
2 teaspoons instant espresso powder, or granules dissolved in 1 tablespoon
hot water, divided
1 tablespoon light corn syrup
1 large egg
2 tablespoons canola oil
1 teaspoon vanilla extract
1/8 teaspoon salt
5 tablespoons confectioners' sugar
3 tablespoons all-purpose flour
1 tablespoon unsweetened Dutch-process cocoa powder
1-3 teaspoons very hot water
Position rack in center of oven; preheat to 350°F. Generously
coat the mini muffin pan with cooking spray.
Place chocolate and butter in a medium microwave-safe bowl. (Alternatively,
see “No Microwave?” below.) Microwave on High for 1 minute. Stir well, then
continue microwaving on Medium, stirring every 20 seconds, until the
remaining chocolate melts completely.
To prepare filling: Stir together granulated sugar, cream and half the
espresso mixture in a small microwave-safe bowl. Microwave on High just to
steaming, 20 to 40 seconds. (Alternatively, combine in a small saucepan and
heat over medium-low heat until just steaming.) Stir until the sugar
dissolves. Add corn syrup and half the melted chocolate (reserve the other
half for the batter); stir until completely smooth. Cover and transfer to
the freezer until cold and firm, about 30 minutes.
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. Return the remaining chocolate mixture to the microwave.
Microwave on Medium, stirring every 20 seconds, until just warm again (do
not overheat). In two batches, whisk the egg mixture into the warm chocolate
until well blended. Sift confectioners' sugar, flour and cocoa over the
batter and whisk in just until smoothly incorporated.
To assemble cakes: Remove the filling from the freezer. Spoon half the
batter into the mini muffin cups, about 1 rounded teaspoon per cup. Spoon
1/2 teaspoon filling onto the center of each (reserve the rest for the
sauce). Divide the remaining batter evenly among the muffin cups, about 1
rounded teaspoon per cake. Smooth out the batter to cover the filling.
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. Let
cool on a wire rack until firm, about 2 minutes. Place a cutting board on
top of the pan and invert the mini cakes out onto it. If the cakes are stuck
to the pan, run a knife around and under them to loosen.
To prepare sauce & serve: Thoroughly stir very hot water into the
reserved filling, 1 teaspoon at a time, until very smooth and slightly fluid
Serve the warm cakes drizzled with the sauce.
Tips & Notes
Make Ahead Tip: Prepare through Step 5, cover and refrigerate
for up to 2 days. After baking (Step 6), the cakes will keep in the pan,
tightly covered with foil, for up to 1 day. The sauce (Step 7) will keep,
covered, in the refrigerator for up to 5 days. To serve, reheat the cakes in
the covered pan at 350°F for 10-12 minutes. Reheat the sauce in a microwave
on Medium for about 20 seconds. | Equipment: 12-cup mini muffin pan
No Microwave? Melt chocolate in a double boiler instead: Place chopped
chocolate in the top of a double boiler over hot, but not boiling water.
Gently stir until the chocolate is almost melted. Remove from the heat and
stir until it melts completely.
Nutrition
Per serving: 244 calories; 17 g fat ( 7 g sat , 3 g mono ); 49 mg
cholesterol; 27 g carbohydrates; 3 g protein; 2 g fiber; 64 mg sodium; 30 mg
potassium.
Carbohydrate Servings: 2
Exchanges: 2 other carbohydrate, 3 fat
Prettypinkbutterfly
[Non-text portions of this message have been removed]
------------------------------------
Yahoo! Groups Links
<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/CAKE-RECIPE/
<*> Your email settings:
Individual Email | Traditional
<*> To change settings online go to:
http://groups.yahoo.com/group/CAKE-RECIPE/join
(Yahoo! ID required)
<*> To change settings via email:
cake-recipe-dig...@yahoogroups.com
cake-recipe-fullfeatu...@yahoogroups.com
<*> To unsubscribe from this group, send an email to:
cake-recipe-unsubscr...@yahoogroups.com
<*> Your use of Yahoo! Groups is subject to:
http://docs.yahoo.com/info/terms/
