This recipe should come with a warning. It should warn you that you must give all of the cakes, except one, away before taking the first bite. It should warn you that after the first bite, you won’t be able to stop yourself from eating more.
1/3 cup of flour
3 tablespoons of unsweetened cocoa powder
1/4 teaspoon of salt
150 grams of bittersweet chocolate con cafe (125 grams coarsely chopped & 25 grams very finely chopped)
100 grams of butter, cut into 8 pieces
1 teaspoon of instant coffee powder
2 large eggs, at room temperature
1 large egg yolk, at room temperature
1/3 cup of sugar
- Preheat the oven to 400F. Coat a regular-size muffin pan with baking spray and place on a baking sheet.
- Sift the flour, cocoa and salt together.
- In a double boiler, heat the coarsely chopped chocolate, butter and instant coffee powder, stirring occasionally just until they are melted. Remove from the heat.
- In a large bowl, whisk the eggs and yolk together, then add the sugar and whisk until well blended, about 2 minutes. Stir in the dry ingredients. Stir in the melted chocolate mixture slowly. Divide the batter evenly among the muffin cups and sprinkle the finely chopped chocolate over the batter.
- Bake the cakes at 400F for 13 minutes. Transfer them to a rack to cool for 3 minutes. (There is no way to test that these cakes are properly baked, because the inside remains liquid.)
- Place wax paper over the muffin cups & place a cutting board over the wax paper. Flip the muffin cups over onto the wax paper to unmold the cakes. Use a wide metal spatula to lift the cakes onto dessert plates.
Yield: Makes 6
Source: Adapted from Baking: From My Home to Yours by Dorie Greenspan