Mini Molten Chocolate Cakes with Mocha Sauce

Ready in 45 minutes
2 review(s) averaging 3. 100% would make again

Top-ranked recipe named "Mini Molten Chocolate Cakes with Mocha Sauce"

Share it:

Some molten-cake recipes call for simply underbaking the batter so the middles stay lava-like, but mini cakes get done so quickly it's best to give them a filling that won't set up. These rich, mocha-flavored morsels are guaranteed to stay moist and gooey, owing to a simple mocha ganache in the middle. Serve the cakes with a scoop of low-fat coffee ice cream and garnish with a chocolate-covered espresso bean, if desired.

Active Time: 45 Minutes

Total Time: 1 Hour 45 Minutes


Ingredients

Are you making this? 
4 ounce dark or bittersweet chocolate; (60-75% cacao), coarsely chopped
2 tablespoon unsalted butter; cut into chunks
1 tablespoon granulated sugar
1 1/2 tablespoon light cream
2 teaspoon instant espresso powder or granules dissolved in; divided
1 tablespoon light corn syrup
1 large egg
2 tablespoon canola oil
1 teaspoon vanilla extract
1/8 teaspoon salt
5 tablespoon confectioners' sugar
3 tablespoon all-purpose flour
1 tablespoon unsweetened Dutch-process cocoa powder
1 teaspoon very hot water

Original recipe makes 6 Servings

Servings  

Preparation

Position rack in center of oven; preheat to 350 degrees F. Generously coat the mini muffin pan with cooking spray.

Place chocolate and butter in a medium microwave-safe bowl. (Alternatively, see Tip). 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 THE 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 THE 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 THE 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 AND 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.

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.

Tip:

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.

Credits

Added on Award Medal
Calories Per Serving: 487 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Mini Molten Chocolate Cakes with Mocha Sauce

I'd rate it:


sign in to add your comment


Recipe ideas by email


Reviews

Add yours!

[I made edits to this recipe.]
sbjonas 3 years ago
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. Tip: 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. [I posted this recipe.]
sbjonas 3 years ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free