Molten Mocha Cakes

This dessert was the perfect ending to our anniversary dinner last week. I love that this recipe only makes two servings so we're not continually snacking on it during the week. The batter can be made in advance, so all you have to do is pop it in the oven right before eating dinner. By the time you finish eating dinner, the cake is warm and ready to eat.

The cake is moist and has a mocha lava center that pours out when you cut into it. The coffee flavor is mild, and even my man (who is NOT a coffee drinker) cleaned his dessert plate. While a scoop of vanilla bean ice cream and/or fresh raspberries would go quite well with this cake, I chose to let it stand on it's own. It looked quite elegant on the plate dusted with a little powdered sugar.


Molten Mocha Cakes

Ingredients:
2 Tablespoons unsalted butter, plus more for ramekins
1/3 cup powdered sugar, plus more for ramekins and serving
2 ounces semi-sweet chocolate, broken into pieces
1 large egg
1 large egg yolk
1 teaspoon espresso powder (I used Starbucks Via)
Pinch of salt
3 Tablespoons all-purpose flour

Directions:
Preheat oven to 400-degrees. Butter two 6-ounce ramekins, then dust with powdered sugar. Place butter and chocolate into a microwave-safe bowl. Microwave on high in 20-second increments, stirring after each, until melted. Let cool slightly.

Meanwhile, in a small bowl, whisk together egg, egg yolk, sugar, espresso powder, and salt. Add chocolate mixture; whisk to combine. Add flour, and whisk just until combined (do not overmix). Pour batter into prepared ramekins.
**Recipe can be made ahead up to this point.

Bake until a toothpick inserted 1/2 inch from edge of ramekins comes out clean, and a toothpick inserted in center comes out wet, 10 to 12 minutes (do not overbake). Cool 10 minutes on a wire rack. Run a knife around inside of ramekins to loosen. Invert cakes onto serving plates. Dust with powdered sugar; serve immediately.

**If you want to double or triple this recipe, add about 3 minutes or so to the baking time.

Source: Martha Stewart