Bon Appetit February 2002
Sift flour, cocoa powder, 5 teaspoons espresso powder, and baking powder into medium bowl. Place butter in large bowl; add both sugars and whisk until well blended. Whisk in eggs 1 at a time, then vanilla and almond extracts. Whisk in dry ingredients. Divide batter among six 1-cup ovenproof coffee mugs (about 2/3 cup in each). Top each with 2 tablespoons chocolate chips. Gently press chips into batter. Cover and refrigerate mugs at least 1 hour and up to 1 day.
Combine cream, powdered sugar and remaining 1 teaspoon espresso powder in medium bowl; whisk until peaks form. Chill up to 1 hour.
Position rack in center of oven and preheat to 350F. Let mugs with batter stand at room temperature 5 minutes. Bake uncovered until cakes are puffed and crusty and tester inserted into center comes out with thick batter attached, about 30 minutes. Cool cakes 5 minutes. Top hot cakes with espresso whipped cream and serve.
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Serving Size: 1 Serving (449g) | ||
Recipe Makes: 6 | ||
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Calories: 1452 | ||
Calories from Fat: 543 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 60.3g | 80 % | |
Saturated Fat 32.4g | 162 % | |
Monounsaturated Fat 18.4g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 800.1mg | 246 % | |
Sodium 572.1mg | 20 % | |
Potassium 583.2mg | 15 % | |
Total Carbohydrate 214.7g | 63 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 210.7g | ||
Protein 26.1g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1452
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