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    You are in: Home / Recipes / Molten Chocolate Cake with Espresso Creme Anglaise Recipe
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    Molten Chocolate Cake with Espresso Creme Anglaise

    Total Time:

    Prep Time:

    Cook Time:

    29 mins

    20 mins

    9 mins

    seahorse73's Note:

    Recipe from The Cookworks. This is a keeper! Special Equipment: 5 (2 x 2 1/4") round molds

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    Ingredients:

    Servings:

    Units: US | Metric

    Ingredients for Cake

    Ingredients for Espresso Creme Anglaise

    • 3 egg yolks
    • 1/3 cup sugar
    • 1 1/2 cups light cream
    • 3 tablespoons brewed espresso

    Directions:

    1. 1
      Instructions for Cake: Preheat oven to 400 degrees.
    2. 2
      Butter the round molds with the unsalted butter and dust with cocoa powder, tapping out excess cocoa.
    3. 3
      Melt the extra bitter chocolate and the unsalted butter in a double boiler.
    4. 4
      In an electric mixer, beat the eggs, yolks, and sugar until light and fluffy.
    5. 5
      Stir in the chocolate/butter mixture.
    6. 6
      Add all the flour and mix until just incorporated.
    7. 7
      Pipe or carefully spoon the batter into the prepared molds, filling no more than 1/2 full.
    8. 8
      Place the filled molds on a baking sheet.
    9. 9
      Refrigerate for a minimum of 20 minutes.
    10. 10
      The batter will hold overnight in the refrigerator after it's been put into the molds.
    11. 11
      Bake for 7 to 9 minutes.
    12. 12
      The tops will have cracks, the sides will be set, but the centers will be very soft.
    13. 13
      Instructions for Espresso Creme Anglaise: Whisk the yolks and the sugar together until thickened and pale yellow.
    14. 14
      In a small pot warm the cream just to the boiling point over medium heat.
    15. 15
      While whisking, add some of the hot cream into the egg mixture.
    16. 16
      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.
    17. 17
      Add the espresso.
    18. 18
      Refrigerate until ready to use.
    19. 19
      When cakes are done, drizzle with the creme.

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    Nutritional Facts for Molten Chocolate Cake with Espresso Creme Anglaise

    Serving Size: 1 (191 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 579.1
     
    Calories from Fat 386
    66%
    Total Fat 42.9 g
    66%
    Saturated Fat 25.1 g
    125%
    Cholesterol 324.5 mg
    108%
    Sodium 72.6 mg
    3%
    Total Carbohydrate 46.5 g
    15%
    Dietary Fiber 3.7 g
    15%
    Sugars 30.7 g
    123%
    Protein 10.5 g
    21%

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