I would consider myself to be chocolate’s #1 fan. As in stalker-like. I’m dedicated and rarely stray from chocolate related desserts. It’s a fact that I will always order the chocolate tart, cake, ice cream, bread, cookies, chocolate whatever when dining out. It would only be fitting that I would spend my days pondering ways to remake the same satisfyting dessert that I love, the molted chocolate cake. Here, I’ve incporporated ancho chile powder into the batter which gives a hint of heat and when combined with espresso powder, it really rounds out the flavor of the entire cake.
Hot Chocolate Cakes adapted form Martha Stewart Living:
yield: 6 individual servings
4 tablespoons unsalted butter at room temperature + additional for coating muffin tins
1/3 cup sugar + additional for dusting buttered tins
8 oz bittersweet chocolate, coarsely chopped
1/3 cup all- purpose flour
1 ½ teaspoons instant espresso powder
1 ½ teaspoons ancho chili powder
¼ teaspoon salt
3 large eggs 1 teaspoon vanilla extract
Preheat oven to 400 degrees Fahrenheit.
Butter and sugar a standard 6 cup muffin tin and set aside. Melt chocolate over a bain marie (double boiler) or in the microwave.
In a bowl, combine flour, salt, espresso powder and ancho chili powder. Mix with a whisk. Using a mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time and mix until completely incorporated. Add flour mixture and beat until combined. Add chocolate and vanilla extract and mix until combined. Spoon into prepared muffin tins, filling almost to the top.
Bake for 8-10 minutes or until the cakes are just firm enough not to jiggle when tin is shaken. Let cool on a wire rack for 10 minutes before unmolding.
To serve, spoon ganache over each cake and enjoy immediately.
5 oz bittersweet chocolate, chopped fine
5 oz heavy cream
In a small pot, bring the cream to right before a boil. Pour over chocolate and let sit for 30 seconds. Gently stir with a rubber spatula until all of the chocolate is melted. Set ganache aside to cool and thicken.