Molten Chocolate Espresso Cakes
Need a gluten free and fodmap friendly dessert? Molten Chocolate Espresso Cakes could be a spectacular recipe to try. This recipe serves 6. One serving contains 532 calories, 6g of protein, and 37g of fat. If you have bittersweet chocolate, powdered sugar, eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 30 minutes.
Instructions
Heat oven to 450°F. Grease bottoms and sides of 6 (6-oz) custard cups with butter; sprinkle with cocoa.
Place on 15x10x1-inch pan.
In 2-quart saucepan, melt chocolate and 3/4 cup butter over low heat, stirring occasionally.
Remove from heat. Stir in espresso powder, vanilla and cinnamon.
In large bowl, beat eggs and powdered sugar with electric mixer on low speed, scraping bowl occasionally, until blended. Gradually add chocolate mixture, beating on low speed, then gradually add Bisquick mix, beating until blended. Divide batter evenly among custard cups.
Bake 10 to 12 minutes or until sides are set and centers are still soft (tops will be puffed and slightly cracked).
Serve in cups, or to unmold before serving, run small knife or metal spatula along sides of cakes to loosen. Immediately place heatproof serving plate upside down over each cup; turn plate and cup over and remove cup.
Sprinkle with additional powdered sugar, if desired.
Serve warm with ice cream.