Molten Chocolate-Espresso Cakes

Be the first to review
READY IN: 25mins
Recipe by GAM-20

From Martha Stewart

Ingredients Nutrition


  1. Preheat oven to 400 degrees.
  2. Cream the butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. With the mixer on low speed, beat in flour and salt until just combined.
  3. [Option: Add 1 tablespoon instant espresso powder to the mix, for a distinct coffee flavor].
  4. Beat in chocolate until just combined. Divide batter evenly among 6 muffin cups.
  5. Place muffin tin on a baking sheet; bake just until tops of the cakes no longer jiggle when the pan is lightly shaken, 8 to 10 minutes. Remove from oven; let stand 10 minutes.
  6. To serve, turn out cakes, and place on serving plates, bottom sides up. Dust with confectioners' sugar, and serve with whipped cream, if desired.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a