Welcome to my new blog design. I really hope this format helps you enjoy reading my posts even more. Zest For Cooking will now be mobile-friendly, as well as easier to navigate and search recipes. Thanks so much for your continue support, comments and feedback. I can’t wait to hear more from my followers. Please note my new blog address is now www.zestforcooking.com
As the snow falls lightly but steadily, I’m in my cozy kitchen baking away. There’s nothing as wonderful as the aroma of a cake baking, especially one with chocolate and expresso. I’m a fan of quick and healthy recipes, but in anticipation of Valentine’s Day, it was necessary to break out a favorite indulgent dessert. Not particularly healthy, but incredibly oozy-gooey, and delicious!
- Unsalted butter and sugar for preparing the ramekins
- 1 cup granulated sugar
- 1/2 cup milk
- 2 teaspoons instant expresso powder
- 1 tablespoon all-purpose flour
- 4 ounces, bittersweet chocolate, coarsely chopped
- 4 ounces unsweetened chocolate, coarsely chopped
- 1 tablespoon unsalted butter
- 4 extra-large eggs, at room temperature, separated
- Confectioners’ sugar for dusting
Pre-heat the oven to 400 degrees. Butter six 4-ounce ramekins. Line the bottom of each ramekin with a circular piece of parchment paper and butter the parchment. Sprinkle each ramekin with sugar, shake it around to coat the inside and toss the excess sugar. Place the ramekins on a sheet tray or rimmed baking sheet and set aside.
In a medium saucepan, bring the granulated sugar, milk and expresso powder to a rolling boil. Whisk in the tablespoon of flour and continue to rapidly mix the ingredients together for another minute. Remove the saucepan from the heat and add the chopped chocolate, stirring while it melts. Add in the butter and continue to mix until smooth. Add the egg yolks one at a time and whisk until incorporated. Set aside the chocolate mixture.
In a clean, dry bowl, beat the egg whites on medium-high speed until they hold a stiff peak. Gently fold together the egg whites with the chocolate mixture, until just combined. Divide the batter evenly among the 6 ramekins. Place the rimmed baking sheet with the ramekins on a rack in the top third of the oven. Bake the cakes for 12-15 minutes. The cakes will rise and be dry around the edges when they are done. Remove the sheet tray of ramekins from the oven and run a knife around the edge of each ramekin to release the cake. Invert them on a plate, remove the parchment paper rounds and sprinkle with confectioners’ sugar. Serve hot!
Inspiration: Chocolate American Style