Bittersweet Chocolate Cakes with Espresso Cream

Name: Bittersweet Chocolate Cakes with Espresso Cream
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 12
Cuisine: Global
Ingredients: 12 servings Garnish: fresh raspberries and grated or shaved bittersweet chocolate; 177 milliliters packed dark brown sugar; 4 larges eggs; 118 milliliters all-purpose flour; 1 Tbsp granulated sugar; 118 milliliters chilled heavy cream; 1 teaspoon instant-espresso powder; 0 teaspoons Rounded salt; 118 milliliters stick unsalted butter; 1 teaspoons vanilla

Bittersweet Chocolate Cakes with Espresso Cream might be just the dessert you are searching for. This recipe makes 12 servings with 205 calories, 3g of protein, and 13g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. A mixture of vanilla, instant-espresso powder, eggs, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 35 minutes.

Instructions

Preheat oven to 375°F and generously butter muffin cups.

Ingredients you will need

Butter

Equipment you will use

Muffin Liners

Oven

Melt chocolate and butter in a metal bowl set over a pan of barely simmering water, stirring until smooth.

Ingredients you will need

Chocolate

Butter

Water

Equipment you will use

Bowl

Frying Pan

Remove bowl from heat and add brown sugar and vanilla, whisking until smooth.

Ingredients you will need

Brown Sugar

Vanilla

Equipment you will use

Whisk

Bowl

Add flour and salt, whisking until just combined, then add eggs 1 at a time, whisking after each addition.

Ingredients you will need

All Purpose Flour

Egg

Salt

Equipment you will use

Whisk

Divide batter among muffin cups and bake in middle of oven until a tester comes out with crumbs adhering, 12 to 15 minutes. Invert cakes onto a rack and cool 5 minutes.

Equipment you will use

Muffin Liners

Oven

Beat cream with espresso powder and sugar in a bowl with an electric mixer until it just holds stiff peaks.

Ingredients you will need

Instant Espresso

Cream

Sugar

Equipment you will use

Hand Mixer

Bowl

Serve 6 cakes topped with cream.

Ingredients you will need

Cream

· Chocolate butter mixture can be melted in a glass bowl in a microwave at 50 percent power 4 to 5 minutes. Stir until smooth before adding brown sugar and vanilla. · If you can't find instant-espresso powder for the cream, you can substitute 2 teaspoons instant-coffee granules or powder.

Ingredients you will need

Instant Coffee

Brown Sugar

Chocolate

Vanilla

Butter

Cream

Equipment you will use

Microwave